Dressed-Up Jars & Delicious Rhubarb Recipes!

Hi friends!

If you’ve been following along, you know just how much I love this season – especially when it comes to preserving all the garden goodness. And lemme tell ya, have I ever been enjoying our rhubarb! I recently whipped up two of my absolute favourite recipes: a Citrus Rhubarb & Ginger Jam and a Sweet & Savoury Rhubarb Chutney. Both are DIVINE.

But you know me – I don’t just love the cooking, I love the creating. So of course, I had to make some custom tags to dress up my jars. Not only do these tags add a beautiful handmade touch (perfect for gifting!), but they also bring me so much joy to make.

Let me show you what I used and how these tags came together…

Handmade Jar Tags

To create my rhubarb jar tags, I pulled out some favourite Stampin’ Up! goodies – both current and retired – and got happily inky at my craft table! These tags were SO MUCH FUN to make!!!!

Products I Used:

• Coffee Dyed Paper – for that rustic, vintage charm
  (You can watch how I made my coffee-dyed paper in this video if you missed it!)
• Paper Tags Bundle – perfect for layering and die-cutting
• Elements of Style (current SU)
• Cheers & Sips (current SU – fabulous little details!)
• Grow With Love Bundle – currently on the Last Chance List!
• Retired Favourites:
  • Parisian Beauty
  • Ranunculus Romance
• Ink Colours:
  • Black Memento
  • Crumb Cake
  • Pecan Pie
  • Early Espresso
  • Lime Lime Twist
  • Old Olive
  • Bubble Bath
• Blending Brushes
• Hole Punch Assortment

Each tag was layered with stamped textures, soft sponging, vintage-style postmarks, leafy die cuts, and of course, labels printed with the names of each preserve.

I really wanted to go all “vintage-y” (how I could I not, whilst using coffee stained paper?) and I’m so pleased with how the tags came out!

I attached the tags to the jars with baker’s twine in coordinating colours, and honestly, they just make my heart sing. Oh, and here’s what I stamped on the back:

Nothing fancy happening on the back – and that’s OK, because the front totally steals the show! I just added a little stamped message to let folks know these goodies came straight from our garden (and our hearts).

To create the labels, I just used my computer to type and print the text onto Very Vanilla cardstock, then trimmed them down and attached them to the tags with adhesive strips. Easy peasy, and they give the perfect finishing touch!

You can see from the photos just how sweet they look – totally giftable and such a special way to showcase the love that went into every jar.

Product List

Ok – onto the recipes, which are tried and true and DELICIOUS! If you still have some end of season rhubarb to use up, like I did, OR if you have rhubarb in your freezer, you’ve got to try these:

🌿 Sweet & Savoury Rhubarb Chutney

To a large pot, add:

• 6 cups chopped rhubarb
• 2 cups chopped red onion
• 1 peeled and chopped apple
• 2 cups brown sugar
• 1 ½ cups golden raisins (or currants)
• 1 cup white vinegar + ½ cup balsamic vinegar
  (OR substitute 1½ cups cider vinegar total if you prefer)
• 1 tsp Dijon mustard
• ½ tsp dry mustard
• 2 tsp ground cinnamon
• 1 tsp ground ginger OR 1 tbsp chopped candied ginger
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ¼ tsp ground allspice
• 2 tsp sea salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• ½ tsp red pepper flakes (optional, but adds a lovely little kick)

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Method:

1. Combine all ingredients in a large pot.
2. Stir well and bring to a boil.
3. Reduce heat and simmer gently, stirring occasionally, until thick and jammy (approx. 30 minutes).
4. Ladle into hot jars and process in a boiling water bath for 10 minutes (adjust for altitude if needed).

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🍊 Citrus Rhubarb & Ginger Jam

Ingredients:

• 8 cups chopped rhubarb
• 2 oranges (zest + juice — gave about ½ cup juice)
• 1 fresh lime (zest + juice)
• 6 cups white sugar
• 1 tbsp (or more) freshly grated ginger

Note: If you don’t have a fresh lime, add approx. ¼ cup bottled lime juice to combine with the orange juice for a total of ¾ cup citrus juice.

Method:

1. Place rhubarb and sugar in a large pot.
2. Zest and juice the oranges and lime.
3. Add citrus zest and juice to the pot with the rhubarb and sugar.
4. Stir in the freshly grated ginger.
5. Simmer gently for 30–35 minutes, stirring often, until thickened.
6. Ladle into hot jars and process in a water bath for 5 minutes (adjust for altitude).

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From the Garden With Love

As always, everything I make – whether it’s a card or a jar of jam – is made with love and joy. These jars are a perfect representation of both my passions: crafting and cooking. I hope these ideas and recipes inspire you to create something beautiful (and delicious!) from your own kitchen and craft space.

Be sure to check out my coffee dyeing blog post and video here to see how I made the gorgeous backgrounds for these tags!

Until next time, sweet friends –

Happy Stampin’ (and jammin’)!