Ingredients: rhubarb, strawberries, sugar, apple, lemon
Storage: Refrigerate after opening. Enjoy within 1 year.
A Few Uses:
- Always delicious on toast, biscuits and scones
- Make Rhubarb Jam Bars with a ginger crumb topping
- Toss with a handful of mashed fresh strawberries and you have a quick hand pie or turnover filling
- Stir into yogurt
- Try with oatmeal
- Liven up the ol’ PB&J!
- Layer into a granola parfait with fresh fruit
- Garnish a slice of cheesecake with a dollop of this wonderful jam
- While making muffins bake in some jam: fill muffin cups halfway with batter, spoon a dab of jam in the center, then cover the jam with more muffin batter, bake and you’ll have a lovely surprise jam center. Try with bran, whole wheat, vanilla or poopyseed muffin batters.
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