That is wonderful and I'm so glad you enjoyed our rhubarb and apricot jam recipe, its so tasty and rhubarb can pair with so many fruit if you wish to make this recipe using, peaches and strawberries. Enjoy Bonita
Love Your Channel, has a newfie living outside the provience watching your channel makes me homesick at times I have tried a bunch of your recipes,wishing you all the best.
Hi Ricky: Thank you so much for your message and for enjoying our channel, I'm glad you are making our recipes and its nice to share our good old traditional recipes with everyone to enjoy. Thank you once again for sharing your story with us. have a lovely day...Bonita
This is great! I love rhubarb, and wouldn’t have thought to have apricots with it, but I bet they’re perfect together! I’ll have to try your recipe. Thanks, Bonita!
You are very welcome and this is one of my favourite jam recipes. This is almost rhubarb season and we have so many recipe on our channel and website for rhubarb, www.bonitaskitchen.com also we just posted a Rhubarb Bread yesterday th-cam.com/video/0yT5D67zw8Q/w-d-xo.html Enjoy Bonita
Hi Bonita,I love rhubarb.My Mom always had a rhubarb patch.I now live in another state & most have never heard of rhubarb.Your recipe looks so good.I make rhubarb cobbler but it’s from frozen rhubarb.Have a wonderful tomorrow Bonita😊
Hi Linda: Thank you so much for stopping by, my mom got the rhubarb patch as well and I get my rhubarb from her. I have tried to grow but not having any luck. The frozen rhubarb is still great for this recipes, you as well have a wonderful day tomorrow. :) Bonita
Oh my goodness Bonita. I Love Apricot Jam. I've never had rhubarb with it. I have had rhubarb and fresh strawberry pie and that was delicious. I've never cooked rhubarb but I'm very much willing to try your recipe. I do canning quite a bit especially for the winter time. I like the fact that it takes only 2 cups of sugar because a lot of canning products with fruits usually take about 4 cups or more. My family's favorite that I make is just regular strawberry jam but my son's favorite is peach. Thank you Bonita I am going to buy fresh apricots and rhubarb because yes they are in season right now. So Excited as this will be part of my Christmas gifts to my family and also I will be making mini loaves of banana bread, etc to go in the baskets. So, my baskets will be loaves, jams and nuts. Love your tutorials. I get excited to see what you are going to do each time. Thank you for listing the recipe and method. Much Love from Texas.
Hi Shelly: Thank you so much for your lovely message and I'm excited for you because your christmas baskets sounds like they will be lovely. This is a delicious jam and you can use on bread, buns and so many things. This is a super easy recipe and enjoy to the fullest. Have a lovely day...Bonita
@@bonitaskitchen Thank you Bonita. Question: Do you have a recipe for homemade pie dough in a method that keeps it from shrinking for a prebaked pie crust? I do fork my crust, add parchment paper and put beans to weigh it down but it still shrinks. Homemade pie crust is the best. I use my mamas recipe that calls for Crisco shortening. I have been wanting to try Pure Butter instead. I might try that too just because I love a flaky tasty crust. Crisco does make a butter flavor shortening. I have been told by several people that it doesn't taste like real butter and that you should use real butter instead. My pie crust is versatile and I use it for cobblers too. Thank you and have a Great Day.
@@shelleymccrory-martines9906 This is a good question, sometimes having the pie crust a little over the top and pinching the tips and poking the bottom helps. Using butter instead of margarine gives your crust a buttery taste like a shortbread cookie. But when pre-baking the crust there is another there to weigh it down, but I hope my tips will help you next time. Enjoy Bonita
Hahaha that is so sweet, I would love to share my jam with you. Pretty much everything I make I give away because its only the two of us and there is no way we can eat everything I make. :) Thank you so much for your lovely message. :) Bonita
Thank you Gary for your message, I have a recipe and video here for Rhubarb Relish if this is something you are looking for. th-cam.com/video/zSFfHyml75M/w-d-xo.html and the other recipes I have is desserts and jam. Have a lovely day....Bonita
I would love to but I haven't been able to get any green tomatoes, but I will add your request to my list and keep looking for green tomatoes. Thank you for your message and for stopping by. :) Bonita
Stephen, I'm pleased to announce we will be posting the recipe and video for green tomato chow chow in a couple of weeks, I found some green tomatoes. FINALLY! :) Don't forget to subscribe and you will get a notification letting you know we posted a new video. :) Enjoy Bonita
I’m always fascinated how differently things are done because Bernardin and Ball and just about every canning book recommend 1/4 inch head space on jams and a proper canning funnel would be preferable not that one you demonstrated it looked dangerous to me especially with a hot jam so I’m assuming yours was cool 🤔because no way I would be able to scoop hot jam into a hot jar and be able to hold it in my bare hand like you did. 😳
Hi Brenda: Thank you so much for your message and for stopping by, the jam was hot and the jar was more room temp. When bottling your jams or jellies its preference on what method you use. But I've alway leave 1/2 inch or less at the top of the bottle and then clean the rim well, cap then put them into the canning boiler to seal them. Sometimes when the jam and the bottle is piping hot it will seal on its own. I'm not big on using all of those frills only scoop and seal, I hope this helps and have a lovely day. :) Bonita
Love both rhubarb and apricots..Definitely giving this one a try...Thanks.
That is wonderful and I'm so glad you enjoyed our rhubarb and apricot jam recipe, its so tasty and rhubarb can pair with so many fruit if you wish to make this recipe using, peaches and strawberries. Enjoy Bonita
Love Your Channel, has a newfie living outside the provience watching your channel makes me homesick at times I have tried a bunch of your recipes,wishing you all the best.
Hi Ricky: Thank you so much for your message and for enjoying our channel, I'm glad you are making our recipes and its nice to share our good old traditional recipes with everyone to enjoy. Thank you once again for sharing your story with us. have a lovely day...Bonita
Looks so easy and delicious!!
Yes it is and I'm so glad you enjoyed our recipe and video, thank you for your message. :) Bonita
This is great! I love rhubarb, and wouldn’t have thought to have apricots with it, but I bet they’re perfect together! I’ll have to try your recipe. Thanks, Bonita!
Hi Shaileen: Thank you for your message and for visiting our channel, I'm glad you enjoyed our recipe. :) Bonita
Can't wait to make this, thank you
You are very welcome and this is one of my favourite jam recipes. This is almost rhubarb season and we have so many recipe on our channel and website for rhubarb, www.bonitaskitchen.com also we just posted a Rhubarb Bread yesterday th-cam.com/video/0yT5D67zw8Q/w-d-xo.html Enjoy Bonita
Now girl that is one of my favorite jams mom use to make this soooooo good lol now my mouth is watering i eats dried apricots everyday lol
Hi Beverley: Thank you for your message and for visiting our channel, I love dried apricots as well. Have a lovely day, :) Bonita
Hi Bonita,I love rhubarb.My Mom always had a rhubarb patch.I now live in another state & most have never heard of rhubarb.Your recipe looks so good.I make rhubarb cobbler but it’s from frozen rhubarb.Have a wonderful tomorrow Bonita😊
Hi Linda: Thank you so much for stopping by, my mom got the rhubarb patch as well and I get my rhubarb from her. I have tried to grow but not having any luck. The frozen rhubarb is still great for this recipes, you as well have a wonderful day tomorrow. :) Bonita
Oh my goodness Bonita. I Love Apricot Jam. I've never had rhubarb with it. I have had rhubarb and fresh strawberry pie and that was delicious. I've never cooked rhubarb but I'm very much willing to try your recipe. I do canning quite a bit especially for the winter time. I like the fact that it takes only 2 cups of sugar because a lot of canning products with fruits usually take about 4 cups or more. My family's favorite that I make is just regular strawberry jam but my son's favorite is peach. Thank you Bonita I am going to buy fresh apricots and rhubarb because yes they are in season right now. So Excited as this will be part of my Christmas gifts to my family and also I will be making mini loaves of banana bread, etc to go in the baskets. So, my baskets will be loaves, jams and nuts. Love your tutorials. I get excited to see what you are going to do each time. Thank you for listing the recipe and method. Much Love from Texas.
Hi Shelly: Thank you so much for your lovely message and I'm excited for you because your christmas baskets sounds like they will be lovely. This is a delicious jam and you can use on bread, buns and so many things. This is a super easy recipe and enjoy to the fullest. Have a lovely day...Bonita
@@bonitaskitchen Thank you Bonita. Question: Do you have a recipe for homemade pie dough in a method that keeps it from shrinking for a prebaked pie crust? I do fork my crust, add parchment paper and put beans to weigh it down but it still shrinks. Homemade pie crust is the best. I use my mamas recipe that calls for Crisco shortening. I have been wanting to try Pure Butter instead. I might try that too just because I love a flaky tasty crust. Crisco does make a butter flavor shortening. I have been told by several people that it doesn't taste like real butter and that you should use real butter instead. My pie crust is versatile and I use it for cobblers too. Thank you and have a Great Day.
@@shelleymccrory-martines9906 This is a good question, sometimes having the pie crust a little over the top and pinching the tips and poking the bottom helps. Using butter instead of margarine gives your crust a buttery taste like a shortbread cookie. But when pre-baking the crust there is another there to weigh it down, but I hope my tips will help you next time. Enjoy Bonita
@@bonitaskitchen Thank you for the great tip.
@@shelleymccrory-martines9906 You are very welcome. Bonita
Mom sllsso good and homemade bread yummy send out a bottle lol wish i could come out your way i be moving in lol thank you girl
Hahaha that is so sweet, I would love to share my jam with you. Pretty much everything I make I give away because its only the two of us and there is no way we can eat everything I make. :) Thank you so much for your lovely message. :) Bonita
Looks so Delish !!! Go Girl!
:) Thank you Bella, you are the best. I'm so glad you enjoy our channel. :) Bonita
Thank you!
you are very welcome and thank you for stopping by. :) Bonita
I haven't tried any, but are there any savory rhubarb recipes common to your corner of the world?
Thank you Gary for your message, I have a recipe and video here for Rhubarb Relish if this is something you are looking for. th-cam.com/video/zSFfHyml75M/w-d-xo.html and the other recipes I have is desserts and jam. Have a lovely day....Bonita
Can' you show us how to do green tomato chow.
I would love to but I haven't been able to get any green tomatoes, but I will add your request to my list and keep looking for green tomatoes. Thank you for your message and for stopping by. :) Bonita
Stephen, I'm pleased to announce we will be posting the recipe and video for green tomato chow chow in a couple of weeks, I found some green tomatoes. FINALLY! :) Don't forget to subscribe and you will get a notification letting you know we posted a new video. :) Enjoy Bonita
I’m always fascinated how differently things are done because Bernardin and Ball and just about every canning book recommend 1/4 inch head space on jams and a proper canning funnel would be preferable not that one you demonstrated it looked dangerous to me especially with a hot jam so I’m assuming yours was cool 🤔because no way I would be able to scoop hot jam into a hot jar and be able to hold it in my bare hand like you did. 😳
Hi Brenda: Thank you so much for your message and for stopping by, the jam was hot and the jar was more room temp. When bottling your jams or jellies its preference on what method you use. But I've alway leave 1/2 inch or less at the top of the bottle and then clean the rim well, cap then put them into the canning boiler to seal them. Sometimes when the jam and the bottle is piping hot it will seal on its own. I'm not big on using all of those frills only scoop and seal, I hope this helps and have a lovely day. :) Bonita