5 stars positively. This is what I look for in a recipe - inexpensive, ingredients mostly on hand, goes together quickly, a pleasing dish for guests, delicious as is but easily adapted to a multitude of tastes. I used 2 green and 1 red pepper, two cans of tomatoes and lite coconut milk. We have lots of halibut so I used it and also put in some shrimp. I marinated the halibut for 24 hours. Next time I will use slow cooker. I'd like to try some of the reviewers suggestions but it's delightful as as. Thanks

Reviewed On: Oct. 27, 2010

This is very good and easy to make. I increased the rhubarb to 8 cups and then followed rest of ingredients as given in the recipe. I froze several containers and water bathed 6 jars. By increasing the rhubarb, the cherry was not overwhelming and the jam had a subtle tartness. I'm fond of almond, so as one reviewer suggested I'd like to try that next time. It's a versatile recipe, easy and tasty. Thank you Nancy

Reviewed On: Jun. 10, 2009

This was great. I'm an older person and believe it or not my husband nor I had ever eaten butternut squash. Since we are trending toward healthier meals meaning less sugsr etc. I decided to try this recipe and am pleased thst I did. This is excellent for first time squash eaters.

Reviewed On: Mar. 20, 2008