Easy Apple Rhubarb Jam Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jul. 4, 2009
YUM! I was a little hesitant at first but this recipe is amazing! I followed the recipe to a tee - until I got to the pectin part. I decided it was thick enough for me without the added pectin so I left it out. Fabulous! Thanks for the recipe.
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Cooking Level: Expert

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Reviewed: Dec. 9, 2008
Love it! Tastes amazing! But, just as a side note, if you're a beginner at canning, apples don't set the same way strawberry or other jams set. It won't be solid, even after the cans seal themselves. Apples have too much acid to set solidly. I learned that from my sister-in-law after I questioned her about the texture of this jam. Thanks for such a great recipe!
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Reviewed: Aug. 25, 2008
Yummmy! Tasted like apple pie! I boiled the fruit, water, and sugar for about 15 minutes...the final product ended up a little thick so I'd recommend making sure the fruit is soft enough before you can it. Don't forget the cinnamon- it adds a wonderful kick!
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Reviewed: Sep. 11, 2007
What an awesome recipe! I used my food processor for my fruit there for i only had to boil it for about 10 mins. I will definately make this again, it tastes like apple pie:)
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Reviewed: May 8, 2007
This was a very easy and flavorful recipe!! I used strawberries instead of apples. I also used my food processor to chop the fruit (I don't like big pieces). I simmered the fruit with only 1 1/2 cups of sugar for about 1 hour instead of 20 minutes. The end result turned out great. I will definitely make this recipe again!
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