Rhubarb Jam Tangy Homemade Rhubarb Jam with Citrus Notes Ingredients: 4 cups fresh rhubarb, chopped 2 cups granulated sugar 1 tablespoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon vanilla extract (optional) 1/4 cup water Directions: In a large saucepan, combine the rhubarb, sugar, water, lemon juice, and lemon zest. Stir over medium heat until the sugar dissolves completely. Bring the mixture to a boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally, until the rhubarb breaks down and the jam thickens. If using, stir in the vanilla extract during the final 5 minutes of cooking. Remove from heat and let cool slightly. Transfer the jam to sterilized jars and seal. Let cool to room temperature before refrigerating. Store in the fridge for up to 3 weeks, or process in a hot water bath for longer shelf life. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 45 kcal (per tablespoon) | Servings: About 2 cups #rhubarbjam #homemadejam #preservingseason #springrecipes #rhubarbrecipes #jamrecipes #breakfastspread #fruitpreserves #diyjam #seasonalcooking #easyjamrecipe #sweettartflavors #naturalsweetness #lemonandrhubarb #smallbatchcooking #homesteadinglife #canningseason #pantrystaples #spreadthelove #slowfoodmovement Sweet, tart, and totally irresistible This Rhubarb Jam is bursting with flavor and perfect for your morning toast or baking creations!

Pine Nut Ice Cream Creamy Pine Nut Ice Cream with Toasted Nutty Richness Ingredients: 1 cup pine nuts 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1/4 teaspoon fine sea salt 1 teaspoon vanilla extract Optional: extra toasted pine nuts, for garnish Directions: In a dry skillet, lightly toast the pine nuts over medium heat until golden and fragrant, about 3–4 minutes. Let cool, then grind finely in a food processor. In a saucepan, heat milk and cream over medium heat until steaming, but not boiling. Stir in the ground pine nuts and let steep off heat for 20 minutes. In a bowl, whisk egg yolks and sugar until thick and pale. Slowly pour the warm cream mixture into the yolks, whisking constantly to temper. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5–7 minutes. Do not boil. Strain the custard through a fine mesh sieve to remove solids. Stir in salt and vanilla. Chill the mixture thoroughly in the fridge for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze until firm, about 4 hours. Serve garnished with extra toasted pine nuts if desired. Prep Time: 30 minutes | Chilling + Freezing Time: 8 hours | Total Time: 8 hours 30 minutes Kcal: 320 kcal | Servings: 6 servings #pinenuticecream #homemadeicecream #nuttydessert #gourmeticecream #icecreamtreats #nutfusion #creamydessert #toastednuts #icecreamlover #custardbase #uniqueicecreamflavors #artisanicecream #slowfood #frozendelight #icecreamgram #pineflavor #summerdesserts #elevateddesserts #icecreamdream #dessertcreativity Discover the rich, toasty flavor of Pine Nut Ice Cream — creamy, nutty, and totally dreamy. Perfect for a gourmet dessert moment!