Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Rhubarb Jam https://www.metro.ca/userfiles/image/recipes/confiture-rhubarbe-1044.jpg PT30M PT1H00M PT1H30M
Wash rhubarb and cut in pieces about 1,25 cm (1/2 in.). Put in a deep pot with water and heat uncovered to boiling.Add the cinnamon stick and ginger pricked with a fork in several places. Simmer over low heat 30 to 35 minutes or until rhubarb is soft.Remove cinnamon stick and ginger. Add sugar and strawberries. Continue cooking, stirring constantly until sugar is fully dissolved.Keep at a rolling boil until a candy thermometer reads 225°F / 110°C, about 20 minutes.Skim and cool 10 minutes. Pour into hot sterilized jars. Cool and seal.
2.5
5 1 5 5
4 1/2 lb (2 kg) pink rhubarb, unpeeled 1/4 cup (60 mL) water 1 cinnamon stick, about 2 1/2 in. 1 piece fresh ginger, peeled, about 2 1/2 in. 4 cups (1 L) sugar 2 cups (500 mL) fresh strawberries
Rhubarb Jam

Rhubarb Jam

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
2.5
L
0:30
Preparation
1:00
COOKING
1:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 1/2 lb
    (2 kg)
    pink rhubarb, unpeeled
  • 1/4 cup
    (60 mL)
    water
  • 1
    cinnamon stick, about 2 1/2 in.
  • 1 piece
    fresh ginger, peeled, about 2 1/2 in.
  • 4 cups
    (1 L)
    sugar
  • 2 cups
    (500 mL)
    fresh strawberries
    You might like:

    Flyer Deal  (1)
    STRAWBERRIES

    STRAWBERRIES

    $3.99 ea.

    454 g PRODUCT OF U.S.A., NO. 1 GRADE KIWI 600 g PRODUCT OF ITALY OR GREECE


Imprimer ma sélection

Preparation

Wash rhubarb and cut in pieces about 1,25 cm (1/2 in.). Put in a deep pot with water and heat uncovered to boiling.

Add the cinnamon stick and ginger pricked with a fork in several places. Simmer over low heat 30 to 35 minutes or until rhubarb is soft.

Remove cinnamon stick and ginger. Add sugar and strawberries. Continue cooking, stirring constantly until sugar is fully dissolved.

Keep at a rolling boil until a candy thermometer reads 225°F / 110°C, about 20 minutes.

Skim and cool 10 minutes. Pour into hot sterilized jars. Cool and seal.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.