Uploaded March 2025 | Updated September 2026, 1 day ago
Welcome to Bonita's Kitchen! Today we will be making a tasty batch of Rhubarb and Partridgeberry Jam. This is a quick jam and mad with frozen berries and rhubarb. See recipe below!
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link:
bonitaskitchen.com/cookbook
Recipe:
2 cups frozen or fresh partridgeberries
2 cups frozen or fresh rhubarb
1 cup sugar, more if needed
¼ cup water ( Only if using fresh berries and rhubarb )
1 tbsp fresh lemon juice
Method:
In a large saucepan on a medium stovetop heat, add all your ingredients expect the fresh lemon juice and start to cook.
Stir occasionally to get equal cooking time on berries and rhubarb. ( If it’s frozen berries and rhubarb you are using don’t add any water.) Plus no need to thaw the berries or rhubarb just add to the saucepan. After berries and rhubarb start to warm don’t time.
Let your ingredient’s cook for about 20 to 30 minutes stirring occasionally so it don’t stick to bottom of saucepan.
You will see the berries and rhubarb changing to a thicker texture continue stirring for another 20 minutes and at that point you can remove from heat or lower the jam on a simmer. Your jam should be at a setting point at 217–222°F (103–106°C).
You can also check the jam on a cold plate and if it sets by not running any of the jam off the plate it well set in the jars.
Get your mason jars and lids ready, sterilize in hot water for 20 minutes. Keep the jars hot to add jam. After add the jam keep the rims of the jar clean or clean with a piece of paper towel.
Continue doing this until all jam is in the jars.
Put back into the hot water to seal the jars by turning the stovetop damper on medium and cook for 10 minutes. Then remove to room temp on your counter top until the jam is at temp before checking or storing. See video tutorial!
Bonita’s Tip:
Freezing berries, rhubarb or fruit in freezer bag for the winter months to make jam is the best!!
If you are using fresh berries or rhubarb add 1/4 cup water to saucepan to start cooking.
Sterilizing your jars while making the jam speeds up process.
Welcome to Bonita's Kitchen! Today we will be making a tasty batch of Rhubarb and Partridgeberry Jam. This is a quick jam and mad with frozen berries and rhubarb. See recipe below!
🐟 Join Bonita's B'ys to get access to perks & support the channel:
youtube.com/channel/UC1I3jK6UyoAGqn5oYAcKRvQ/join
⭐️ SHOP BONITA'S KITCHEN ⭐️
Support our channel by purchasing these products through Bonita's special links below! We earn a small commission at no extra cost to you, which helps us continue bringing you delicious recipes and videos. Thank you! 😊
🔗 amazon.ca/shop/bonitaskitchen
To view & download the full recipe, please view it here on our website:
bonitaskitchen.com
Our cookbooks link:
bonitaskitchen.com/cookbook
Recipe:
2 cups frozen or fresh partridgeberries
2 cups frozen or fresh rhubarb
1 cup sugar, more if needed
¼ cup water ( Only if using fresh berries and rhubarb )
1 tbsp fresh lemon juice
Method:
In a large saucepan on a medium stovetop heat, add all your ingredients expect the fresh lemon juice and start to cook.
Stir occasionally to get equal cooking time on berries and rhubarb. ( If it’s frozen berries and rhubarb you are using don’t add any water.) Plus no need to thaw the berries or rhubarb just add to the saucepan. After berries and rhubarb start to warm don’t time.
Let your ingredient’s cook for about 20 to 30 minutes stirring occasionally so it don’t stick to bottom of saucepan.
You will see the berries and rhubarb changing to a thicker texture continue stirring for another 20 minutes and at that point you can remove from heat or lower the jam on a simmer. Your jam should be at a setting point at 217–222°F (103–106°C).
You can also check the jam on a cold plate and if it sets by not running any of the jam off the plate it well set in the jars.
Get your mason jars and lids ready, sterilize in hot water for 20 minutes. Keep the jars hot to add jam. After add the jam keep the rims of the jar clean or clean with a piece of paper towel.
Continue doing this until all jam is in the jars.
Put back into the hot water to seal the jars by turning the stovetop damper on medium and cook for 10 minutes. Then remove to room temp on your counter top until the jam is at temp before checking or storing. See video tutorial!
Bonita’s Tip:
Freezing berries, rhubarb or fruit in freezer bag for the winter months to make jam is the best!!
If you are using fresh berries or rhubarb add 1/4 cup water to saucepan to start cooking.
Sterilizing your jars while making the jam speeds up process.
