Reviewed: Oct. 18, 2009

This tastes just like the jam my grandmother would make when I was growing up. I've made it and passed out several jars. It was a hit. Thanks for the nice reminder of growing up.

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Autumn

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

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Reviewed: Oct. 16, 2009

Easy way to use up rhubarb.

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angela

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Reviewed: Jul. 22, 2009

Been making this for years.Great jam recipe.

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Teresa

Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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Reviewed: Jun. 29, 2009

Oh my goodness! Was this easy. I have looking for an easy recipe for jam for a while now. I used this recipe as a base, as I did not have any rhubarb and had blackberries. I decided to see if this would work. AND it did! I cannot wait until it sets up all the way. My mouth is watering from the smell. LOL Thanks so much!

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: May 18, 2009

I made this today. Had to halve the recipe because I didnt know what 10 cups of rhubarb looked like lol. I got 5 of the Ball Freezer jam containers full of it. My 2 year old daughter is eating the last about 1/2 cup that wouldnt go into the cup right now as I type this. Its like an applesauce consistency and she is loving it.. she just said "Mom... mo?" That is enough proof for me lol.

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Gena

Cooking Level: Expert

Home Town: Mulberry, Florida, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 14, 2009

I used to make this every year when my children were young. Now I have grandchildren and will make it again this year. Thanks for posting this recipe. I had forgotten it.

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Bonnie

Cooking Level: Expert

Living In: Monroe, Michigan, USA

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Reviewed: Aug. 9, 2008

Followed recipe to a T and came out fantastically!!! I made about 3 weeks ago and my kids devoured it and I have to make another batch. This time I am going to try 1-3oz pineapple jello and one strawberry for a change. Thank you so much for recipe. Oh btw, it is great on zucchini bread!!!

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Joanne

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Reviewed: Jul. 6, 2008

My grandma had a bumper crop of rhubarb this year and I was a lucky girl to get about half. So, what to do, right? I thought I'd try freezer jam because I'd wanted to branch out slowly. This recipe was super simple and halved easily. I added about 1/2 tsp. of vanilla. Nothing else was changed. This recipe turned out perfectly. I'm very pleased. I bet this would work well with local Rainier cherries and pineapple as well. EDITED 08/07/08: I made this today with the first pickings of blackberries and a package of strawberries. I used the Blackberry Fusion Jello to thicken it. Woo, is that GOOD! Incredibly easy, too!

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