Reviewed: Jun. 5, 2011

Delicious! I have only made pepper jelly, this is my first attempt at a fruit jam, and let me tell you this was fun, and easy. The finished product is amazing, the only concern I had/have was I had some stringys from the rhubarb and not that I mind but is there a way to process rhubarb so that you dont get the stringys :) thanks for the recipe and the tips from others who made it. I made this with 6 C rhubarb and 1 1/2 C strawberries, and 2 1/2 C sugar. Yummcious!!!!

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Reviewer:

Rscunu

Reviewed: May 22, 2011

Great sutff. I took the advice of other reviewers and used 2 1/2 cups sugar. Added two cups of fresh strawberries. Next time I will try using Stevia.

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Reviewer:

SDNick

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Reviewed: Aug. 30, 2010

This is probably the easist jam I have ever made. I had fresh saskatoons and strawberries so those were added to the mixture. I do not like jams reallly sweet and because it already had a pie filling in it, I only used 1 cup of Splenda. It is still sweet. Next time I am going to try it without the pie filling and maybe add a bit more splenda.

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Reviewer:

patbu

Cooking Level: Intermediate

Living In: Hay River, Northwest Territories, Canada

Reviewed: Aug. 10, 2010

This is wonderful Jam. I made it with strawberry jello instead. Do NOT double the batch. It makes it come out runny. Still edible but not the jam texture that you would like.

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Reviewer:

JOYANDSON1

Reviewed: Jul. 22, 2010

excellent!

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Reviewer:

rofayah

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nashville, Tennessee, USA

Reviewed: Jul. 8, 2010

I wasn't a rhubarb fan but this is really good. I made it exactly as stated and the flavor was great. I made my own blueberry pie filling since I had a lot of frozen blueberries. Mine is runnier than you'd buy at the store for jam but who knows about the water content in either my rhubarb or blueberries. I did thaw the blueberries before making the pie filling. If you've got more rhubarb try the "Struesel Rhubarb Bread" on this site. It is moist & fabulous.

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Reviewer:

MICKIE

Reviewed: Jun. 23, 2010

This is SO good! I like that it's not overly sweet, as so many of the jams are. My husband can't make toast fast enough to use this on. Wish it was a little thicker though. Has anyone tried using more jello?

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Reviewer:

Kelly

Cooking Level: Expert

Living In: Stevens Point, Wisconsin, USA

Reviewed: Jun. 10, 2010

Wow! This is so easy to make and tastes really good. This is really a wonderful recipe. I made one batch and knew right away that I needed another batch. I shared with some family and they liked it very much also. Yum!

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Reviewer:

Aimee

Reviewed: May 24, 2010

Just made this for the first time and am very impressed with how easy it was!!! And very tasty too!!! May tweak it a bit next time though, add my own personal touch!

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Reviewer:

Anne

Cooking Level: Expert

Home Town: Acton, Ontario, Canada

Living In: Dartmouth, Nova Scotia, Canada

Reviewed: May 6, 2010

As written this is a terrific jam. I have been making it for years and everyone I have shared it with loved it and asked for the recipe. Don't understand why it would be called three berry jam when only adding flavored jello, but to each his own. It has always been called rhubarb/blueberry jam as far back as I know. Enjoy!! No need to can, keeps in the refrig. indefinitely.

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