Reviewed: Aug. 15, 2009

This was my first time canning....like....ever. I read Canning and Preserving for Dummies before attempting this, just to be a little prepared. Really foolproof, even for my first attempt. And flavor.....WOW. Incredible. I'd like to make this again, perhaps for Christmas gifts and I'd like to try it with Barb's suggestion of using candied ginger. A+, at least!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Aug. 6, 2008

love the recipe, love that it needs no added pectin... but, i DID add half a cup of chopped candied ginger... and..WOW.

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barb

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Reviewed: May 28, 2008

I thought this was excellent! Wonderful flavor! Took WAY longer than an hour, though. I lowered the sugar by nearly a cup, but cooked it forever. All the jars have been eaten!

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MISSBHAVENS

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Reviewed: May 9, 2007

This recipe turned out very good. I found this marmalade to be very addicting! I did run the rhubarb through the food processor, but just enough to get tiny chunks, not enough to puree it. I then followed the recipe exactly as stated. The recipe does say to let the mixture simmer for about an hour. I had to let it simmer for over 4 hours to reach the gelling point. I canned all the jelly, but by morning I wanted to try some. The consistency is just great, very thick and spreadable. Out of this recipe I was able to fill 7 jelly jars. Awesome flavor!!!

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