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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Reviewed: Jul. 8, 2009

You can't get any easier than this & it tastes great. I used 1/2 sugar 1/2 splenda & also added some strawberries & a few blueberries also. It turned out great. I will definitely make this jam again. It's a great way to use up rhubarb.

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SARALVDP

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Reviewed: Jul. 2, 2009

Before finding this recipe I was paying over $5 for a half pint of sugar free strawberry rhubarb jam at the craft fairs. I'd have to wait until the fair came around again before I could get more. But NOW I can make it myself at home anytime I want and it tastes great. I use splenda and add chopped strawberries to the rhubarb about six minutes to the end of the cook time,I like the chunks of strawberry in it. Thanks for a great and easy recipe!

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Edie

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Reviewed: Jun. 29, 2009

I took the advice of others and cut the sugar. Super yummy, super easy. I think I added about 4 cups of sugar to my double batch instead of 6, and it was great. Thanks for sharing!

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Jun. 27, 2009

Love this simple recipe. I am eating it right now with graham crackers. :) Thanks for adding it.

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deedee2ks

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Reviewed: Jun. 25, 2009

I used 3 cups Rhubarb and 2 cups Strawberries (I didn't have enough rhubarb alone). Cut the sugar to 2 cups and cooked it all together right away. I was too excited to make it to wait overnight. I also used a potato masher to make sure the pieces were not too big. Followed the rest of the recipe and it turned out so yummy. The kids, my mom and mother-in-law loved it!

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TKROEPLIN

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Reviewed: Jun. 19, 2009

The recipe as stated is not very good unless you like the taste of 'jello' in your jam., I prefer the taste of real fruit, so I made some changes, and it turned out delicious. I used 1/2 pkg fruit pectin added to the rhubarb in the beginning, and added real strawberries- about 2 cups. 1/2 the sugar, and made the recipe according to the pectin directions. I still added 1/4 pkg of the jello at the end for color, and it is soooo much better this way..I also did not let the rhubarb sit in sugar. That ruins the natural 'tartness' of the rhubarb. Made as is, the jam tastes like strawberry jello-made this way- it tastes like strawberry rhubarb jam.

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Jun. 17, 2009

Only used 2 1/2C sugar & added 1 C chopped strawberries. I processed for longer keeping. Have also used with raspberries & corresponding jello. YUMMY! This is a great recipe!

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robin

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Reviewed: Jun. 14, 2009

Quick, simple with an excellent flavor.. My 14 year old son (who normally will not eat "rhubarb anything") has eaten a whole jar to himself this weekend. Thanking you from Denmark, it is a keeper!!!

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Jan

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Reviewed: Jun. 12, 2009

I would recommend following the recipe's direction to refrigerate the jam right after putting it into sterilized jars. The jam turned out brighter in colour, and more jam-like in consistency. The jam that I processed had the consistency of a thick sauce. Found that both were slightly artificial-smelling, but tasted good. The recipe (with only 2 cups of sugar)made 3 8oz jars of jam for me.

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banana

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Reviewed: Jun. 11, 2009

This was really really really good! My Hubby absolutely loved it as well. I made two seperate batches which did not make as much as I thought would. I think I was able to make 8 jelly jar full. Although, I did cut back the sugar to like 2 1/2 cups. It was more like a sauce, but still love it!!!! Will definately make again, and again!

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huntannaka

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

LOVED IT! I also followed the suggestions of 2 cups of sugar instead of 3. I also added 1 cup of chopped strawberries to the boiling mixture. SO easy! Will definitely make again!

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snally

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Reviewed: Jun. 3, 2009

My hubby and I loved this recipe so much that after the first 2 batches, he went out and collected rhubarb from all the neighbors and I made an additional 7 batches. The whole neighborhood loves it!

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rokngranny

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Jun. 3, 2009

I lost my grandmother's recipe for this jam a long time ago. Fortunately, this looks to be the same as the one she made when I was younger. When my folks come back home to visit, I send this jam back with my dad. It brings back childhood memories for him also.

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Dianes Favorites

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

As long as you cut back on the sugar a bit (I used 2/3 the amount) this is a five star recipe. It is soooo easy and a great way to use that rhubarb without making another pie/crisp.

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Karen

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

very good, very easy! I used 5 cups of rhubarb and 2 cups of sugar, SF strawberry jello. I might use 6 cups of rhubarb next time. great on toast. the consistency is very good, nice and thick. thank you!

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deborw

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Reviewed: May 31, 2009

I have to agree with some of the other reviewers, this one is sweet. I doubled the recipe and only used 5 cups of sugar as well, but tasted my syrup after the boil and ran back out the rhubarb patch and put in another 5 stalks to cut down on the sweet. I will make it again and try only 4 cups of sugar next time.

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DianaHML

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: May 30, 2009

I doubled the recipe and only used 5 cups of sugar after reading some of the other reviews. After I put in the Jello I added about 2 cups of frozen blueberries that I bought fresh when they were on sale and put them in my freezer. What a hit it was with every one that I gave a bowl to. It was the best jam I've ever made. Thanks... Carol, Allen Park, MI

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Carol

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Reviewed: May 26, 2009

This recipe was sooo easy! I couldn't believe it. My kids all love it too. I Can't wait to make more.

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Lisa

Cooking Level: Intermediate

Home Town: Montgomery, Illinois, USA

Living In: Vermilion, Ohio, USA

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Reviewed: May 25, 2009

I made this recipe with 2 cups of sugar instead of 3. Some others said 3 cups was too sweet; and I like mine slightly tart. I used "wild strawberry" jello. It was absolutely delicious. I kept the jam hot and sealed it with the canning process. My family was very impressed. I couldn't ask for a tastier or easier recipe. Very pleased.

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julie

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Rhubarb Strawberry Jam

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