Reviewed: May 14, 2012

I love this jam! The orange juice and orange zest make it awesome. Like another reviewer, I mixed my rhubarb and sugar and let it sit in the fridge for a few hours before cooking, and didn't need to add any water. I also added half a pack of low-sugar pectin to help it set up more firmly. I mixed some of mine with some strawberry jam that I made, so I had strawberry rhubarb jam too, and that was also really good.

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Reviewer:

miriamel

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Reviewed: Oct. 12, 2011

Very tasty jam. I like to use it as a substitute for applesauce in apple spice cake.

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Reviewer:

CHRYSE

Reviewed: Sep. 10, 2011

Absolutely delicious. I added the cinnamon and pectin suggested by other reviewers, and this turned out absolutely delicious. Kind of a lemonade taste, so good!

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Reviewer:

sweetoatmealhill

Reviewed: Aug. 7, 2011

I tried this last week using a half recipe and added just a little strawberry jello mix for color, it was the best I ever had, we just loved it.

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Reviewer:

Engineneer

Reviewed: Jul. 19, 2011

This was really good! I did make some changes though, I doubled the batch and was short a little rhubard, so I added a can of crushed pineapple, drained the juice from it and used the pineapple juice in place of some of the water. I also added one package of Certo to help with the thickening. This is a really good recipe! With doubling it, I got 12 3/4 250ml jars.

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Reviewer:

Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

Reviewed: Jul. 4, 2011

Super yummy and very easy to make!

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Reviewer:

abamommy

Reviewed: Jun. 12, 2011

OMG! Delicious!!!

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Reviewer:

VLAdesigns

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

Reviewed: Jun. 3, 2011

I love this recipe - I used strawberry juice in place of the water for a different combo along with the oj and loved it. It makes 4-5 pints. Delicious.

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