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Reviewed: Jul. 12, 2008

Flavor is slightly tart - yum! Recipe is a little thin for my preference as written.

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Joy E.


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Reviewed: Jul. 7, 2008

This was the first time I made jam. It was simple and it turned out amazing! THe only thing I did different was omit the water and mixed the sugar and rhubabrb & let it stand in the ffridge for several hours (It was an unintentional necessity). I gave my mom a jar and she had it gone that night.

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stuntlady

	Cooking Level: Intermediate
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Reviewed: Jul. 1, 2008

Apparently orange peel & juice is very high in natural pectin and causes this recipe to jell. I've also read that apples are high in pectin. I think I will try a test. One w/ apples and one w/ oranges to see which taste I prefer and whether they set the same.

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pigtails317


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Reviewed: May 29, 2008

I love Rhubarb, but don't care to mess it up with berries or anything. This jam, with the added orange zest, and I use fresh squeezed orange juice from that orange that I grate, adds that little something special. My daughter loves it so much, she eats it with a spoon. It's too good to waste on bread. I put a drop or two of red food coloring in it, and watch it carefully, as the cooking time is too long. I usually watch it and can tell when it's ready, about 20 minutes after it comes to a boil. Yum !

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DEBI EMILEE

	Cooking Level: Expert Home Town: Salem, Oregon, USA
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Reviewed: Mar. 28, 2008

This is the best recipe. I however added a little cinnamon and about 1/2 package of pectin to thicken it..I tried it without the orange juice once and it wasn't as good. Thanks for the great recipe.

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SHANNONMS1

	Cooking Level: Intermediate Home Town: Poulsbo, Washington, USA Living In: Silverdale, Washington, USA
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Reviewed: Oct. 1, 2007

Tart and tasty, with great rhubarb flavour!

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BJREEVE

	Cooking Level: Intermediate Home Town: Lantzville, British Columbia, Canada Living In: Nanaimo, British Columbia, Canada
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Reviewed: Nov. 4, 2005

This recipe made more of a fruit spread than a jam in consistency for me. Very yummy!

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Cheryl H

	Cooking Level: Expert
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Reviewed: Aug. 2, 2005

I was trying to find a good pectin recipe because I've never been a fan of using jell-o in a jam. This one uses neither and it works wonderfully! I used 1/3 c orange juice concentrate instead of the juice and zest because it didn't have enough orange flavor (and I forgot to buy an orange). I think 1/3 c concentrate was too much though! Next time maybe 1/4 c.

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MOMMYPAYNE

	Cooking Level: Intermediate Home Town: West Jordan, Utah, USA Living In: Enoch, Utah, USA
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Reviewed: Jul. 10, 2005

This is simple and delicious...goes great with crackers and jam!!!!

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Reviewer:

SAMMY11


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