Reviewed: May 12, 2008

I'm always adapting recipes to meet my personal taste. I added a couple more cups of fresh rhubarb and cut the sugar by 1/2 cup. Then I processed by waterbath for 10 minutes. With these minor changes, it made twelve 1/2 pints of this scrumptious jam. Everyone I've given it to as a gift has raved how great it is! Not too sweet nor too tart. Plus I really like the blend of flavors with the three berries and the rhubarb. Great Recipe!!!! :-)

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shergzus

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Reviewed: May 5, 2008

OH MY GOSH!!! this is INCREDIBLE! our neighboor gave us a bunch of rhubarb and we didnt know how to use it up...so i came upon this recipe and dang...everyone who has tried it has BEGGED me to give it to them! super easy to make and left my house smelling wonderfully! thanks for sharing this!

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Lindsay P

Cooking Level: Intermediate

Living In: Bitburg, Rheinland-Pfalz, Germany

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Reviewed: Aug. 30, 2007

Absolutely delicious! Everyone loved it. The only change I made was using all raspberry gelatin, since that's what I had on hand. I did the hot water bath so that it would last longer...I underestimated how popular it would be, though. It was gone almost as quickly as it was made, with several requests for the recipe. Thanks for sharing!

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JudyO

Cooking Level: Intermediate

Home Town: Bingham, Maine, USA

Living In: Minot, North Dakota, USA

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Reviewed: Jul. 5, 2007

Used a mixture of rhubarb, blackberries, raspberries, strawberries, blueberries and cherries instead of the all rhubarb (didn’t have enough of any of the fruits so used a combination), and used cherry pie filling instead of blueberry. This turned out amazingly wonderful!!! No one has been able to keep their lips off of it and I’m making another batch just one week later! This is reminiscent of the ‘fruiti di bosco’ jam we fell in love with while stationed in Italy. Update: Running low on Rhubarb I added some frozen cranberries to make up for the tartness - wonderful!

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Dawn Norcross

Cooking Level: Expert

Home Town: Sebewaing, Michigan, USA

Living In: Orion, Illinois, USA

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Reviewed: Oct. 9, 2006

I had some already-chopped rhubarb in the freezer from our still-producing crop of rhubarb that I need to find ways to use. This is the easiest, quickest jam I have ever made! With sugar in the blueberry pie filling, and in the strawberry & raspberry Jello, I reduced the amount of sugar from 3c to 2.5c. This was just right. This yielded 4.5 pints of jam which I will be freezing. It is delicious! Thank you, Karen!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jul. 21, 2006

This is one of the best and easiest jams I have ever made. Maybe a tad on the sweet side so next time I may add about 1/2 cup less sugar otherwise it is perfect!

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Lisa

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Reviewed: Jul. 17, 2006

Oh my goodness, I love rhubarb, and was looking for something different to make with it besides a cake or pie. This hit the spot. It was SO easy to make, and it takes wonderful. I forgot to add a box of the strawberry gelatin, and only added the raspberry gelatin. It still turned out wonderful. I'm ready to make this recipe again. Five stars all the way

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cookin mom

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Reviewed: Jun. 8, 2006

yummy, yummy, in my tummy!

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suhrich

Cooking Level: Intermediate

Home Town: Montpelier, Indiana, USA

Living In: Saluda, North Carolina, USA

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Reviewed: Jun. 4, 2006

This is a wonderful jam and is very easy to make.

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Teresa

Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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Reviewed: May 31, 2006

This is soooo good! And it’s very easy to make. I gave my Mother a jar and she loved it, she wants to have the recipe to make her own. We are getting my Aunt to try it out I’m guessing she is going to want the recipe also. I’ve never had rhubarb jam before and I’m glad I did. If you have never made jam before this is a good recipe to try, it’s easy, fast and very good.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2005

I first made this last year and it went so fast that this year I did all by shopping at cash and carry so I could buy in bulk and I did up 48 pints hoping it would last all year, NOT! my family puts it on everything and I maen everything. It's my husbands favorite and he tries to hide it from the kids. Who ever thought this up, Thank you from the bottom of my heart, it cans with a hot water bath great

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Charity

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Reviewed: Jun. 9, 2005

EXCELLENT!!! My new favorite jam!

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DRSTRAUCH

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Reviewed: May 18, 2005

My family loved this recipe. Its a keeper for me. I followed another reveiw and cut the rhubarb in smaller chunks. I cooked for a couple minutes longer than it said. I will be making this again in the near future.

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SANDERSON3

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Reviewed: May 17, 2005

This recipe was SUPER EASY to do. And it tastes wonderful. I chopped the rhubarb alot finer than it calls for, but that is just a preference. I would like to figure out how to make it a little runnier too so that it could be made a syrup for pancakes. GREAT RECIPE!!!

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MINIMEDIC

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Reviewed: Jul. 13, 2003

This jam was very easy to make. I froze it instead of canning it because I don't have a pot large enough for canning. Everyone who has tried it has loved it.

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13 users found this review helpful