20 Delicious Rhubarb Jam Recipes You Must Try

Rhubarb season is here, and what better way to celebrate than with a spoonful of sweet-tart jam? Whether you’re a canning pro or a first-time jam maker, these 20 delicious rhubarb jam recipes are bursting with flavor and endless possibilities—from classic strawberry-rhubarb combos to bold, spicy twists. Grab your apron and let’s turn those ruby-red stalks into jars of pure joy!

Classic Rhubarb and Strawberry Jam

Nothing says spring like a jar of sweet-tart rhubarb and strawberry jam—spread it on toast, swirl it into yogurt, or gift it to a lucky friend!

• 2 cups diced fresh rhubarb (about 3 stalks)
• 2 cups hulled and chopped strawberries
• 1 1/2 cups granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

1. In a heavy-bottomed pot, combine the rhubarb, strawberries, sugar, lemon juice, vanilla extract, and salt. Let sit for 15 minutes to draw out the juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Once bubbling, reduce heat to medium-low and simmer for 25–30 minutes, stirring occasionally, until the jam thickens and clings to the back of a spoon.
3. To test doneness, place a small spoonful on a chilled plate—if it wrinkles when nudged, it’s ready. Remove from heat and let cool slightly.
4. Transfer to sterilized jars, leaving 1/4-inch headspace, and seal. Store in the fridge for up to 3 weeks or process in a water bath for shelf-stable jars.

The vanilla adds a subtle warmth that balances the bright fruit, making this jam taste like sunshine in a jar.

Tip: For a smoother texture, mash the fruit lightly with a potato masher halfway through cooking.

Spiced Rhubarb and Ginger Jam

This vibrant jam balances tart rhubarb with warm ginger and cozy spices—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups chopped fresh rhubarb (1/2-inch pieces)
• 2 cups granulated sugar
• 1/4 cup water
• 2 tbsp freshly grated ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp lemon juice

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, 2 cups sugar, and 1/4 cup water. Cook over medium heat, stirring occasionally, until sugar dissolves (about 5 minutes).
2. Add 2 tbsp ginger, 1 tsp cinnamon, and 1/4 tsp cloves. Simmer uncovered for 20–25 minutes, stirring often, until thickened (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tbsp lemon juice. Let cool slightly before transferring to jars.

The ginger adds a lively kick that cuts through the jam’s sweetness, while cloves deepen the flavor without overpowering. Try it warm over vanilla ice cream for an instant dessert!

Tip: For a smoother texture, mash the rhubarb lightly with a wooden spoon during cooking.

Tangy Rhubarb and Orange Jam

Brighten up your morning toast with this vibrant jam—it’s the perfect balance of tart rhubarb and zesty orange, with just enough sweetness to make it irresistible.

Ingredients:

• 4 cups diced fresh rhubarb (about 1 lb)
• 1 ½ cups granulated sugar
• Zest and juice of 1 large orange (about ¼ cup juice)
• 1 tbsp lemon juice
• ½ tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a heavy-bottomed pot, combine the rhubarb, 1 ½ cups sugar, orange zest, ¼ cup orange juice, 1 tbsp lemon juice, ½ tsp cinnamon, and a pinch of salt. Stir well and let sit for 15 minutes to macerate.
2. Place the pot over medium heat and bring to a simmer, stirring occasionally. Reduce heat to low and cook for 25–30 minutes, stirring frequently, until the rhubarb breaks down and the mixture thickens (it should coat the back of a spoon).
3. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 2 weeks, or process for longer storage.

The orange zest adds a sunny depth to the jam, while the rhubarb keeps it refreshingly tangy—no bland sweetness here!

Tip: For a smoother texture, mash the rhubarb lightly with a wooden spoon during cooking, or blend briefly with an immersion blender before jarring.

Honey-Sweetened Rhubarb Jam

This vibrant jam balances rhubarb’s tartness with floral honey for a spread that’s just sweet enough—perfect for toast, yogurt, or even spooned over ice cream.

Ingredients:

• 4 cups chopped fresh rhubarb (½-inch pieces)
• ¾ cup honey
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Combine rhubarb, ¾ cup honey, 2 tbsp lemon juice, and a pinch of salt in a heavy-bottomed pot. Let sit for 15 minutes to draw out juices.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook for 25–30 minutes, mashing the rhubarb gently with a spoon as it softens, until the jam thickens (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly before transferring to jars.

The honey’s depth keeps this jam from being cloying, while the vanilla rounds out the bright tang of rhubarb—no pectin needed!

Tip: For a smoother texture, blend half the jam with an immersion blender before adding the vanilla.

Rhubarb and Vanilla Bean Jam

This sweet-tart jam is a springtime staple, with the warmth of vanilla bean balancing rhubarb’s bright tang—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 2 lbs fresh rhubarb, trimmed and chopped into ½-inch pieces
• 2 cups granulated sugar
• 1 vanilla bean, split lengthwise and seeds scraped
• 2 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, 2 cups sugar, vanilla bean seeds and pod, 2 tbsp lemon juice, and a pinch of salt. Let sit for 30 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 25–30 minutes, skimming foam off the top, until the jam thickens and clings to a spoon.
3. Remove the vanilla bean pod. To test doneness, spoon a small amount onto a chilled plate—if it wrinkles when nudged, it’s ready.
4. Let cool slightly, then transfer to sterilized jars. Seal and refrigerate for up to 3 weeks.

The vanilla bean’s floral depth turns this jam into something special—it’s like capturing spring in a jar!

Tip: For a smoother texture, mash the rhubarb lightly with a potato masher halfway through cooking.

Rhubarb and Raspberry Jam

This vibrant jam balances tart rhubarb with sweet raspberries for a spread that’s just as good on toast as it is swirled into yogurt.

Ingredients:

• 3 cups chopped fresh rhubarb (1/2-inch pieces)
• 2 cups fresh raspberries
• 2 cups granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, raspberries, 2 cups sugar, and 1 tbsp lemon juice. Let sit for 15 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 20–25 minutes, skimming foam as needed, until thickened (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tsp vanilla extract. Let cool for 10 minutes before transferring to jars.

The natural pectin in raspberries gives this jam a glossy set without added thickeners—just pure fruit flavor with a hint of vanilla warmth.

Tip: For a smoother texture, press the cooked jam through a fine-mesh sieve before adding vanilla.

Lemon-Infused Rhubarb Jam

Brighten up your toast game with this Lemon-Infused Rhubarb Jam—a tangy-sweet spread that’s equal parts vibrant and comforting.

• 4 cups chopped fresh rhubarb (about 1 lb)
• 1 1/2 cups granulated sugar
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 tbsp lemon zest
• 1/2 tsp vanilla extract
• Pinch of salt

1. In a heavy-bottomed pot, combine rhubarb, 1 1/2 cups sugar, 1/4 cup lemon juice, and a pinch of salt. Let sit for 15 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 20–25 minutes, until the rhubarb breaks down and the jam thickens (it should coat the back of a spoon).
3. Stir in 1 tbsp lemon zest and 1/2 tsp vanilla extract. Cook for 1 more minute, then remove from heat.
4. Let cool slightly before transferring to jars. The jam will continue to thicken as it cools.

The lemon zest adds a sunny brightness that balances rhubarb’s natural tartness, making this jam taste like spring in a jar. Tip: For a smoother texture, mash the rhubarb lightly with a wooden spoon during cooking.

Rhubarb and Apple Cinnamon Jam

This sweet-tart jam is a nostalgic twist on classic fruit spreads, with a cozy cinnamon warmth that makes it irresistible on toast or swirled into yogurt.

Ingredients:

• 3 cups chopped rhubarb (1/2-inch pieces)
• 2 cups peeled, diced apples (like Granny Smith)
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, apples, sugar, and water. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves (about 5 minutes).
2. Reduce heat to low. Add 1 tbsp lemon juice and 1 tsp cinnamon, stirring to incorporate. Simmer uncovered for 30–35 minutes, stirring frequently, until the fruit breaks down and the mixture thickens (it should coat the back of a spoon).
3. Remove from heat and stir in 1/2 tsp vanilla extract. Let cool for 10 minutes before transferring to jars.

The jam’s vibrant pink hue and chunky texture make it feel homemade in the best way—plus, the rhubarb’s tang keeps it from being overly sweet.

Tip: For a smoother jam, mash the fruit with a potato masher halfway through cooking.

Rhubarb and Blueberry Jam

This vibrant jam balances tart rhubarb with sweet blueberries for a spread that’s equally at home on toast or swirled into yogurt.

Ingredients:

• 3 cups chopped fresh rhubarb (1/2-inch pieces)
• 2 cups fresh blueberries
• 2 cups granulated sugar
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, blueberries, 2 cups sugar, and 1/4 cup lemon juice. Let sit for 15 minutes to draw out juices.
2. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 25–30 minutes, skimming foam as needed, until thickened (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tsp vanilla extract and 1/2 tsp ground cinnamon.
4. Pour jam into sterilized jars, leaving 1/4-inch headspace. Seal and process in a water bath for 10 minutes if canning, or let cool and refrigerate for up to 3 weeks.

The vanilla and cinnamon add warmth to this jam, while the rhubarb keeps it bright—perfect for cutting through rich cream cheese or pancakes.

Tip: For a smoother texture, mash the blueberries lightly with a potato masher after they soften.

Cardamom-Scented Rhubarb Jam

This fragrant jam balances rhubarb’s tartness with warm cardamom—spread it on toast or swirl into yogurt for a springtime treat.

Ingredients:

• 1 lb fresh rhubarb, chopped into ½-inch pieces
• 1 cup granulated sugar
• ¼ cup water
• 1 tbsp lemon juice
• ½ tsp ground cardamom
• Pinch of salt

Instructions:

1. In a medium saucepan, combine rhubarb, 1 cup sugar, ¼ cup water, and 1 tbsp lemon juice. Let sit for 10 minutes to draw out juices.
2. Bring to a simmer over medium heat, stirring occasionally. Cook for 15 minutes until rhubarb breaks down, skimming foam if needed.
3. Stir in ½ tsp cardamom and a pinch of salt. Reduce heat to low and cook for another 5–7 minutes, until jam thickens (it should coat the back of a spoon).
4. Remove from heat and let cool slightly before transferring to a jar. Refrigerate for up to 2 weeks.

The cardamom adds a subtle floral warmth that makes this jam feel extra special—perfect for gifting or weekend brunches.

Tip: For a smoother texture, pulse the jam with an immersion blender before cooling.

Rhubarb and Cherry Jam

This vibrant jam balances tart rhubarb with sweet cherries for a spread that’s equally at home on toast or swirled into yogurt.

Ingredients:

• 2 cups chopped fresh rhubarb (about 3 stalks)
• 2 cups pitted and halved sweet cherries
• 1 ½ cups granulated sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• ¼ tsp kosher salt

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, cherries, sugar, lemon juice, vanilla extract, and kosher salt. Let sit for 15 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 25–30 minutes, mashing fruit occasionally, until thickened (it should coat the back of a spoon).
3. Remove from heat and let cool slightly before transferring to jars. Store in the fridge for up to 3 weeks.

The jam’s bright pink hue and tangy-sweet flavor make it a standout for gifting—or keeping all to yourself!

Tip: For a smoother texture, pulse the cooled jam briefly with an immersion blender.

Rhubarb and Pineapple Jam

This sweet-tart jam is a sunny twist on classic rhubarb preserves, with juicy pineapple adding a tropical flair—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups diced fresh rhubarb (about 1 lb)
• 2 cups diced fresh pineapple
• 2 cups granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, pineapple, and 2 cups sugar. Let sit for 30 minutes to draw out juices.
2. Stir in 1 tbsp lemon juice and bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 25–30 minutes, skimming foam as needed, until thickened (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tsp vanilla extract and ½ tsp cinnamon. Let cool 10 minutes before transferring to jars.

The pineapple keeps this jam bright and chunky, while the rhubarb melts into a rosy, velvety base—no pectin required!

Tip: For a spiced kick, add ¼ tsp grated ginger with the cinnamon.

Rhubarb and Peach Jam

This sweet-tart jam is a summertime gem, blending juicy peaches with tangy rhubarb for a spread that’s perfect on toast or swirled into yogurt.

Ingredients

• 2 cups diced rhubarb (about 3 stalks)
• 2 cups peeled and diced peaches (about 3 medium)
• 1 ½ cups granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Instructions

1. In a heavy-bottomed pot, combine the rhubarb, peaches, 1 ½ cups sugar, and 1 tbsp lemon juice. Let sit for 10 minutes to draw out juices.
2. Cook over medium heat, stirring often, until the fruit softens and the mixture bubbles, about 15 minutes.
3. Reduce heat to low and simmer for another 20 minutes, stirring occasionally, until the jam thickens (it should coat the back of a spoon).
4. Remove from heat and stir in 1 tsp vanilla extract and ½ tsp cinnamon.
5. Let cool slightly before transferring to jars. Store in the fridge for up to 2 weeks.

The vanilla and cinnamon add a cozy depth to this jam, making it taste like a hug in a jar. Try it warm over vanilla ice cream for an instant dessert!

Tip: For a smoother texture, mash the fruit lightly with a potato masher halfway through cooking.

Rhubarb and Plum Jam

This sweet-tart jam is a knockout on toast, stirred into yogurt, or even spooned over vanilla ice cream—it’s the perfect way to celebrate summer’s best produce.

Ingredients:

• 2 cups chopped rhubarb (about 3 stalks)
• 2 cups chopped plums (about 4 medium, pits removed)
• 1 ½ cups granulated sugar
• 1 tbsp lemon juice
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. In a heavy-bottomed pot, combine the rhubarb, plums, 1 ½ cups sugar, 1 tbsp lemon juice, and a pinch of salt. Let sit for 15 minutes to draw out juices.
2. Bring the mixture to a simmer over medium heat, stirring occasionally. Once bubbling, reduce heat to medium-low and cook for 25–30 minutes, mashing the fruit gently with a spoon as it softens.
3. When the jam thickens (it should coat the back of a spoon without dripping immediately), stir in ½ tsp vanilla extract. Remove from heat.
4. Let cool slightly, then transfer to clean jars. Store in the fridge for up to 2 weeks, or can for longer shelf life.

The rhubarb’s bright tang balances the plums’ natural sweetness, creating a jam that’s just as versatile as it is vibrant.

Tip: For a smoother texture, pulse the cooked jam with an immersion blender before jarring—great for glazing meats or pastries!

Rhubarb and Elderflower Jam

This floral, tangy jam is spring in a jar—perfect for slathering on scones or swirling into yogurt.

Ingredients:

• 4 cups chopped rhubarb (about 1 lb)
• 2 cups granulated sugar
• 1/4 cup elderflower cordial
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, 2 cups sugar, and 1/4 cup elderflower cordial. Let sit for 30 minutes to draw out juices.
2. Bring mixture to a boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer for 20–25 minutes, until rhubarb breaks down and liquid thickens slightly.
3. Stir in 1 tbsp lemon juice and 1/2 tsp vanilla extract. Cook for another 5 minutes until jam coats the back of a spoon.
4. Remove from heat and let cool 10 minutes before transferring to sterilized jars.

The elderflower adds a delicate perfume that balances rhubarb’s punch—it’s like capturing garden sunshine!

Tip: For a smoother texture, mash the rhubarb lightly with a wooden spoon during cooking.

Rhubarb and Mint Jam

This vibrant jam balances tart rhubarb with fresh mint for a bright, spreadable treat that’s perfect on toast or swirled into yogurt.

Ingredients:

• 4 cups diced rhubarb (about 1 lb)
• 1 1/2 cups granulated sugar
• 1/4 cup water
• 2 tbsp lemon juice
• 1/4 cup finely chopped fresh mint leaves

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, 1 1/2 cups sugar, 1/4 cup water, and 2 tbsp lemon juice. Stir over medium heat until sugar dissolves.
2. Bring to a simmer, then reduce heat to low. Cook for 20–25 minutes, stirring occasionally, until rhubarb breaks down and mixture thickens (it should coat the back of a spoon).
3. Remove from heat and stir in 1/4 cup chopped mint. Let cool for 10 minutes.
4. Transfer to sterilized jars and refrigerate for up to 2 weeks.

The mint adds a refreshing twist to classic rhubarb jam, making it taste like spring in a jar. Try it as a glaze for grilled chicken—trust us!

Tip: For a smoother jam, pulse with an immersion blender before adding the mint.

Rhubarb and Lavender Jam

This floral-sweet jam is a springtime dream, with tart rhubarb softened by fragrant lavender—perfect for slathering on toast or swirling into yogurt.

Ingredients:

• 4 cups chopped fresh rhubarb (about 1 lb)
• 2 cups granulated sugar
• 1 tbsp dried culinary lavender
• 1 tbsp lemon juice
• 1/4 tsp fine sea salt

Instructions:

1. In a heavy-bottomed pot, combine rhubarb, 2 cups sugar, 1 tbsp lavender, 1 tbsp lemon juice, and 1/4 tsp salt. Let sit for 30 minutes to macerate (the rhubarb will release juices).
2. Bring the mixture to a boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer for 20–25 minutes, skimming foam, until the jam thickens and clings to a spoon.
3. Remove from heat and let cool for 5 minutes. Strain through a fine-mesh sieve to remove lavender buds (optional for smoother texture).
4. Transfer to sterilized jars and seal. Let cool completely before refrigerating (keeps for 3 weeks) or canning for longer storage.

The lavender’s subtle perfume elevates the jam from simple to special—just a hint makes each bite feel like a sunny garden brunch.

Tip: For a stronger floral note, steep the lavender in 1/4 cup hot water for 10 minutes before adding to the pot (discard buds after steeping).

Rhubarb and Coconut Jam

This vibrant jam blends tart rhubarb with creamy coconut for a tropical twist on a classic spread—perfect for toast, yogurt, or even spooning over ice cream.

Ingredients:

• 4 cups chopped fresh rhubarb (about 1 lb)
• 1 cup granulated sugar
• 1/2 cup full-fat coconut milk
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a medium saucepan, combine the rhubarb, 1 cup granulated sugar, and 1/4 tsp salt. Let sit for 10 minutes to draw out juices.
2. Stir in 1/2 cup coconut milk and 1 tbsp lemon juice. Bring to a simmer over medium heat, stirring occasionally, until rhubarb breaks down (about 15 minutes).
3. Reduce heat to low and cook for another 10 minutes, stirring frequently, until thickened (it should coat the back of a spoon).
4. Remove from heat and stir in 1 tsp vanilla extract. Let cool slightly before transferring to jars.

The coconut milk adds a velvety richness that balances rhubarb’s sharpness, making this jam luxuriously spreadable. Tip: For extra texture, toast shredded coconut and sprinkle on top before serving!

Rhubarb and Maple Syrup Jam

This sweet-tart jam is a springtime staple, with maple syrup adding a cozy depth that pairs perfectly with toast or yogurt.

Ingredients:

• 4 cups chopped fresh rhubarb (about 1 lb)
• 1 cup pure maple syrup
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions:

1. Combine rhubarb, 1 cup maple syrup, 1/2 cup sugar, and a pinch of salt in a heavy-bottomed pot. Let sit for 15 minutes to draw out juices.
2. Bring mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for 20-25 minutes, skimming foam occasionally, until thickened (it should coat the back of a spoon).
3. Remove from heat and stir in 1 tbsp lemon juice and 1/2 tsp vanilla extract. Let cool slightly before transferring to jars.

The maple syrup caramelizes slightly as it cooks, giving this jam a rich, almost butterscotch-like warmth beneath the rhubarb’s zing.

Tip: For smoother jam, pulse the cooked mixture with an immersion blender before adding lemon juice and vanilla.

Rhubarb and Blackberry Jam

This vibrant jam balances the tartness of rhubarb with the sweetness of blackberries—spread it on toast or swirl it into yogurt for a burst of summer flavor.

Ingredients:

• 3 cups chopped rhubarb (about 4 stalks)
• 2 cups blackberries (fresh or frozen)
• 2 cups granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. In a heavy-bottomed pot, combine the rhubarb, blackberries, sugar, lemon juice, vanilla extract, and salt. Let sit for 15 minutes to draw out juices.
2. Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer for 20–25 minutes, mashing the fruit gently with a spoon, until thickened (it should coat the back of a spoon).
3. Remove from heat and let cool slightly. Pour into sterilized jars, leaving 1/4-inch headspace, and seal. Store in the fridge for up to 3 weeks or process for longer shelf life.

The jam’s glossy texture and tangy-sweet depth make it a standout—try layering it into a cheesecake for a showstopping twist.

Tip: For smoother jam, press the cooked mixture through a fine-mesh sieve before jarring.

Conclusion

With so many delightful rhubarb jam recipes to choose from, there’s something here for every home cook! Whether you prefer classic flavors or creative twists, we hope you’ll find a favorite. Don’t forget to share your baking adventures in the comments and pin this roundup to your Pinterest boards for later. Happy jamming!