Reviewed: Nov. 3, 2009

This is a great recipe! I only had 3 1/2 cups rhubarb so I added the remaining with blueberries and it was amazing! I decreased the sugar to 2/3 cup sugar and then added 2/3 cup Splenda. It was perfect! I used the sugar free Sparkling Wild Berry jello bc it is what I had on hand. This turned out to be a great compliment to the changes I made. Will be making another batch! Update: the first batch was incredible and I have just made #2 and did the fruit the same way (since a 1 pound bag of frozen rhubarb is about 3 1/2 cups, then added the remaining with blueberries.) Since I was using the Wild Strawberry Jello (with sugar) I used only 1/2 cup each of sugar and Splenda. I found it to be sweet enough and so I only added 2/3 of the package of Jello. It set up just fine. A wonderful recipe that you can alter very easily and still get amazing results that everyone loves!

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TurtleLove

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Reviewed: Oct. 12, 2009

the very best, easiest jam recipe yet! I love it! thanks!

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jenners

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Reviewed: Oct. 4, 2009

Wonderful Recipe!!! My children absolutely love it and often eat the left over jam with a spoon. I use 10 cups of rhubarb and 5 cups of sugar. I don't refrigerate, just simmer for about an hour until the rhubarb is soft and falls apart. Makes 4 pint jars.

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AWestberg

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Reviewed: Sep. 30, 2009

Wonderful! My husband and kids cannot get enough of it. I followed other reviews and decreased the sugar as well as using only 3/4 of the jellow so it tasted more tart from the rhubarb! I also pureed the rhubarb as my husband loves the taste of it but hates the stringy texture! I've made this many times this summer and have a freezer full of it!

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KMG

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

The jello made the jam lumpy.

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flagday69

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Reviewed: Sep. 17, 2009

Very good, but definitely reduce the sugar. I, too, added some fresh strawberries to the cooking pot, after the rhubarb had been cooking awhile. I doubled the recipe, using 12 cups of rhubarb and 5 cups of sugar and that was plenty sweet. I got twelve one-cup jars (which will be great for gifts) and almost 2 cups leftover for my own fridge. I did process them for 10 minutes.

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Laura

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Reviewed: Sep. 10, 2009

Everyone in my house loves this jam. I make it as often as I can pick the rhubarb off our plant.

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Candis W.

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Reviewed: Sep. 1, 2009

I have used this recipe for a while - not sure where I got it but I double it and I don't let it stand overnight. I cook it on low until the sugar dissolves and then boil it for about a half an hour or until the rhubarb is soft. When heat processed this will store for about a year.

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Lynne

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Reviewed: Aug. 31, 2009

easy, one pot jam. This made one container for my fridge and one for the freezer. It was too sweet for me, even though I reduced the sugar. And it it tasted too strongly of jello - couldn't really taste the rhubarb at all.

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californiacookie

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Reviewed: Aug. 26, 2009

Incredibly easy and surprisingly good. only had 3 cups of rhubarb so used 1 1/2 cups sugar and 1/2 pkg jello. Made 2 8-oz jelly jars.

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heidird

Cooking Level: Expert

Home Town: Waterford, Connecticut, USA

Living In: Framingham, Massachusetts, USA

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Reviewed: Aug. 15, 2009

I know its late in the season but I used rhubarb from my garden to make this jam. I only had 2 1/2 cups rhubarb from my 1 plant so I used only half the recipe. Also, I processed the jam so I could put most of it in my 1 remaining jelly jar and have the rest for breakfast tomorrow. For the processing, I hard boiled the sugar, rhubarb, and 4/5 box of pectin for about 5 minutes and let simmer for an additional 7 minutes then added 1.5 oz gelatin. I put everything in a sterile jar, put lid and band on, and water bath for 10 minutes. The pectin and gelatin probably wasn't necessary but I read reviewers state it had a runny consistency and I wanted a harder jam. All in all, the jam was really sweet so I'll have to decrease the sugar next time.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 5, 2009

This was very yummy, I used more as a sauce in my oatmeal and on ice cream than as a jam. When making it, I used one cup sugar, one cup sugar substitute, and sugar-free jello. (Maybe that made a difference in the consistancy. Not sure.)

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MaryD

Cooking Level: Expert

Home Town: Fullerton, Nebraska, USA

Living In: Lincoln, Nebraska, USA

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Reviewed: Aug. 4, 2009

easy to make and quick

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maureen

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Reviewed: Aug. 2, 2009

You can also add a cup of drained crushed pineapple to this recipe. I have made this for years and everyone loves it.The pineapple makes it taste like real strawberries in the jam. It does not taste like pineapple.

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Teresa

Cooking Level: Intermediate

Living In: East Liverpool, Ohio, USA

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Reviewed: Jul. 24, 2009

This is the second summer that I have made this recipe. All our family and friends ask us if we have any extra jars...it has become a favorite for all. I add strawberries, but that is the only addition I have made to the recipe.

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peoria sue

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Reviewed: Jul. 24, 2009

This recipe is soooo quick and easy. Like some I used 8 cups of rhubarb with the 3 cups sugar. It is well worth the effort. Thanks Sally for the recipe. This was my first try at jam. I've made about 4 batches and everyone loved it. Its a keeper.

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Cathy

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Reviewed: Jul. 24, 2009

So easy, so awesome! Had rhubarb coming out of my ears and this recipe solved two problems: what to do with the rhubard and what to give for teacher gifts. Gave it to my two daughters' school teachers and dance teachers and everyone loved it. Even my mother-in-law, who is a cook and a canner, raved!

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rosenicole

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Reviewed: Jul. 20, 2009

This was the easiest jam I had ever made. I used only 2 1/2 cups of sugar and it was sweet enough. Made my first batch 2 days ago and it is gone already. Will make again and again. Was a big hit even with the mother-in-law.

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Ari's mommy

Cooking Level: Intermediate

Living In: Tigerton, Wisconsin, USA

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Reviewed: Jul. 14, 2009

I absolutely loved this! I have never had anything with rhubarb in it before, and this was great. I used only two cups of sugar with it because of reviews, and I added frozen strawberries while it was cooking. I will definitely be making this again!

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BobbiR

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Reviewed: Jul. 13, 2009

This is an awesome recipe and I've been passing it along to tons of people. I've tried this by adding real strawberries and also with mango chunks (fresh or frozen) Really any combination will work. Try choosing another flavour of Jello, like orange or rasberry; they all work beautifully. Makes a great gift (delicious on peanut butter/toast.yum yum!)

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Patmac

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Rhubarb Strawberry Jam

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