Reviewed: May 23, 2009

Hi someone else asked about freezing this!! I use the same recipe and sometimes add crushed pineapple also. But yes, it does freeze great!!!

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R

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Reviewed: May 17, 2009

I am very pleased with the results I got ith this jam. I only used 4 cups of rhubarb and 2 1/3 cups of sugar. I added a cup of strawberries at the cooking phase and it turned out beautifully. I really think that if I had added the other 2/3 cups of sugar this would have been too sweet but as is, its wonderful. My only mistake is I think I didn't chop my rhubarb small enough so next time I will use slightly smaller chuncks.

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jolley900

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 15, 2009

I love this recipe. I make it every year when rhubarb is in season. I give out jars to my family. It even tastes good on vanilla ice cream.

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Kristine

Cooking Level: Intermediate

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Reviewed: May 9, 2009

this is a really good recipie, if you don't have time to wait overnight for it to set and cool you can just put the gellatin in right away after you stir the rhubarb and sugar together. it works great!

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sjmergen

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Reviewed: May 5, 2009

LOVE IT! I just finished making a double batch of this jam and I think it is absolutely delicious! I have added this to my recipe box! I am so happy I made a double batch because I don't think it is going to last very long. I did not change a thing to the recipe, other than doubling it! I ladled it into sterile jars and will be handing this one out to everyone. Wonderful new recipe for rhubarb! Afterthought, I think this would be a wonderful dip for Animal Crackers! YUM!

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KERI0426

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Reviewed: Apr. 27, 2009

This is a simple recipe and turned out well with modifications that other reviewers recommended. I used fresh strawberries and plain jello instead of the strawberry jello. I also canned hot and left out the refrigeration step.

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amynu

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Reviewed: Apr. 5, 2009

Easy and great! I did a batch as written and a batch w/ 1/2 strawberries...both were great, also did double batches and had no problems:)

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jamie

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Easy to make, and easier to eat!

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Stasoula

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Reviewed: Nov. 26, 2008

Taste good with the reduced sugar as per other reviewers. But I prefer it to be more jelly. It's more like a thick fruit sauce than a jam. Update - May 2009 - Tried it again this year and it ended up better and nice bright red like in the picture. Not sure what the difference from last year. The rhubarb? I got some from a lady who has redder rhubarb.

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SHORTCUTCOOK

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Reviewed: Sep. 12, 2008

This is the best jam I've ever made! I made 2 batches of this in mid-August and canned it (approximately 5 pints per batch) and my family has already used half of it. I guess we won't have it through the winter. I did make one change, however. I added 2 cups of crushed fresh strawberries. I'll be making several batches next year when the rhubarb and strawberries are plentiful and make sure to put enough up for winter. Thanks for sharing this recipe.

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momtojjk

Cooking Level: Expert

Home Town: Menasha, Wisconsin, USA

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Reviewed: Aug. 30, 2008

VERY Sweet.

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Kristy

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

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Reviewed: Aug. 17, 2008

This jam is so good. I made it yesterday and will definitely be making it again!

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kjw

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Reviewed: Jul. 9, 2008

My family loves the taste of this jam and I love how easy it is! I think the right amount of sweetness is 8 c. rhubarb to the 3 c. sugar and jello, but how much rhubarb you use will depend on personal preference. I also cook it over med-high for 7-8 minutes and put it in plastic containers for freezer jam. Since it doesn't make very much it doesn't sit in the freezer for more than 2 or 3 months, so I'm not sure how long it would be good past that.

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Jana

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Kaysville, Utah, USA

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Reviewed: Jul. 9, 2008

I loved this jam - it was a huge hit with everyone who tried it. I read some reviews that said it was too sweet. I followed the recipe exactly and it was definately not overly sweet. I wonder if it has to do with your rhubarb or the region it is grown in. Alot of fruits, berries, etc, are much, much more tart here in far northern Minnesota than in the rest of the state, perhaps the rhubarb is, too. I also froze a jar of it and it froze wonderfully - did not change the texture at all. I am going to make 3 more batches to freeze.

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CookinAllison

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

Simple but delicious. I use 2-1/2 cups sugar and have experimented with different types of strawberry jello. Excellent!!!

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HERRINGCHOKER

Cooking Level: Intermediate

Home Town: Saint John, New Brunswick, Canada

Living In: Tignish, Prince Edward Island, Canada

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Reviewed: Jul. 2, 2008

Very good, easily adaptable recipe.

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juice

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Reviewed: Jul. 1, 2008

I just finished making this. Yes - it is simple and doubles easily. I, however, don't like the taste. (I used Wild Strawberry jello). It is artificial tasting. I am going to try it again w/ a different jello (maybe cherry) because I have ALOT of rhubarb. One nice thing about this recipe is that it keeps the rhubarb suspended throughout the whole jar - when I made straw-rhubarb Jam w/ real strawberries and pectin all the bits of fruit floated to the top.

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pigtails317

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Reviewed: Jun. 28, 2008

This jam is soooo good! I didn't have any rhubarb, so instead I used 2 x 250gram punnets of strawberries chopped in my food processer and put them into a 4 cup measure jug and added cranberry juice until the total amounts reached 4 cups. It made the most delicious jam. Light, sweet, kind of tart and so amazing.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Jun. 25, 2008

I'm glad to have read other reviews before trying. I cut the sugar by almost 1/2 and used sugar free generic jello. It's still plenty sweet. Also added 2 C. sliced strawberries. Used in a trifle w/ angel food cake, pudding, and cool whip. We didn't have any surviving dessert. Everyone has loved it. Thanks for sharing. I am looking forward to making more after our rhubarb grows back. I also hot bathed for 20 minutes and they all sealed perfectly.

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STEINIES99

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

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Reviewed: Jun. 20, 2008

I'm a jam greenhorn, just needed to use up some rhubarb. This was FABULOUS! I only put in 1.5 cups of sugar and it was plenty sweet. I also put my rhuubarb in a blender, instead of leaving it over night I will make it again and again.

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