Comments on: April Can Jam: Rosemary Rhubarb Jam

By: Localvores everywhere are bringing back the Canning and Preserving Trend! – Sierra T u r n i p T a l k

Wed, 14 Dec 2011 16:52:29 +0000

[...] I cant think of a better gift for the holidays than a jar or two of something homemade. And if, you haven’t preserved anything at all this year or simply can NOT part with a jar of your coveted canned summer tomatoes or Freestone Peach and Thyme Jam, don’t fret! There is still time to preserve the seasonal bounty of these cold winter months! Why not try preserving some Ginger Mandarin Oranges, Rosemary Infused Meyer Lemon Marmalade, or Rosemary Rhubarb Jam? [...]

By: Bob

Bob — Fri, 30 Sep 2011 08:48:48 +0000

Thanks for the recipe. O I have rosemary in the front yard and plenty of Rhubarb in the garden. Just to let you know I jelled some apricots with almonds and basil. What a treat.

By: Katy

Katy — Mon, 29 Aug 2011 04:17:05 +0000

This is an amazing jam! The lemon is very prevalent, but plays so well with the rhubarb and rosemary… Looking forward to enjoying these fresh flavors in the dead of winter. Thank you!

By: Amanda

Amanda — Tue, 28 Jun 2011 18:20:29 +0000

I made this last night. It was my first foray into canning and I am so thrilled; it is absolutely delicious! Thank you!

By: Ashley

Ashley — Mon, 27 Jun 2011 03:36:35 +0000

i just made this and i had a little taste off the spoon, yum! i don’t have liquid pectin so i used a packed of crystals. seems to have worked fine.
i like how the rosemary taste is not too over powering. the flavor of this jam can only be described as earthy! i feel like i am in a pine forest picking & eating tart berries!

By: Rosemary + Rhubarb = Kismet | Plan to Can

Rosemary + Rhubarb = Kismet | Plan to Can — Sat, 25 Jun 2011 00:36:03 +0000

[...] as I was surfing around a variety of canning sights, I alighted upon this post for Rosemary Rhubarb jam from Food in Jars, which is rapidly becoming one of my favourite canning [...]

By: the summer list « squirrels in wren's nest

the summer list « squirrels in wren's nest — Tue, 21 Jun 2011 10:34:19 +0000

[...] and/or pickle something from our garden. Note: yesterday, I made this amazing rhubarb & rosemary jam with our rosemary so that kind of counts, but since it was before the official beginning of summer, [...]

By: Click on « squirrels in wren's nest

Click on « squirrels in wren's nest — Fri, 17 Jun 2011 10:23:48 +0000

[...] rhubarb/rosemary jam sound good? I might have to make a batch this weekend… Have a wonderful weekend and enjoy [...]

By: Marisa

Marisa — Mon, 13 Jun 2011 21:24:34 +0000

Sarah, I can’t give you an exact amount of time. Every batch of jam will vary in cooking time some. You cook it until it has thickened to an acceptable level for you. Here’s my post about getting jam to set: http://www.foodinjars.com/2010/07/canning-101-how-to-ensure-that-your-jam-sets/

By: Sarah Sjostedt

Sarah Sjostedt — Mon, 13 Jun 2011 21:19:06 +0000

Oh Thank you Marisa,
The recipe said to cook the rhubarb 7-10 min and then after the pectin addition 2 min. Would you double both amounts of time?