Reviewed: Jul. 6, 2011

Fast and simple...perfect for the busy person who has little time. Got rave reviews from co-workers too!

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Reviewer:

Barb

Reviewed: Jul. 2, 2011

This turned out amazing - I doubled the recipe and used 7.5 cups of sugar - thanks for sharing!!!

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Jun. 22, 2011

I'm sorry to say this, but this is no rhubarb jam! Wayyyy TOO sweet. I officially made my own recipe, and will be posting it online soon. Rhubarb is sour, so the jam is suppose to be partly sour. I used only 1.5 cups of sugar and non-flavored gelatin (only about 14g). I gave one star, but it doesn't deserve one or more star, unless you are looking for a too sweet jam that has no taste of rhubarb whatsoever.

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Reviewer:

bonita217

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Jun. 4, 2011

If I wanted to spread jello on my toast I would just do that instead of ruining in season, expensive rhubarb. Why did I go to all of the trouble to make something homemade just to use something full of artificial flavours and colours? It is also so sweet it makes me cringe and I am embarrassed to even give it away. Oh well.

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Reviewer:

Sarah stewart

Reviewed: Jun. 2, 2011

I agree with it being a little too sweet, but I made mine with 11 cups of Rhubarb, 4 cups of sugar, 1 (20)oz crushed pineapple, 4 Tbs pectin and 1 (3oz) pk of strawberry gelatin and it turned out great!

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Reviewer:

Tre2001

Cooking Level: Expert

Home Town: Glencoe, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

Reviewed: Mar. 28, 2011

Easy / fantastic. I plan to use this one every year. Great on ice cream too!

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Reviewer:

rumdom

Reviewed: Jan. 21, 2011

I doubled this recipe to use up a large amount of Grandma's frozen rhubarb from last summer. I tried to follow the recipe as close as I could as well as using what I had on hand. I only had one 20 oz. can of pineapple chunks so I whirred it in the blender and just went with the one can. (I was going to add another can of something else but in the end, I didn't.) I also used sugar free Jello--as that was all I had on hand. Even cutting back the sugar by half was way too sweet. It'll work because it used what I had on hand but it really is too sweet. Using the one can of pineapple for a double recipe gave me the perfect thickness so I'm glad I went that route. Next time, I might add a little lemon juice for a little more tartness.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 3, 2010

I have never cooked with rhubarb before but I didn't want to see my rhubarb plants go to waste. I tried this recipe and it was so easy and the jam came out perfect and my husband can't seem to get enough of it.

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