Reviewed: Jun. 16, 2008

This Jam is really yummy!! I doubled the batch so I could have some extra on hand. I used 10 heaping cups of rhubarb and only 4 cups of sugar. It was plenty sweet still. Great recipe to use up lots of rhubarb! My picky 4 year old loves this jam!!

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Beth

Cooking Level: Expert

Home Town: Rochester, Minnesota, USA

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Reviewed: Jun. 15, 2008

Fantastic jam! Very simple recipe. I doubled it and added 5 cups sugar, it turned out sweet and wonderful. Thank you!

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Jennw/4

Cooking Level: Expert

Living In: Waupun, Wisconsin, USA

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Reviewed: Jun. 6, 2008

This is delicious. I only added 2 cups of sugar after reading others comments. I also put it in the food processor before I cooked it for a smooth texture. I will make this again!

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Mrs. Kremer

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2008

This was a great recipe. I tryied it once and then repeated the recipe again but this time I only added 1 cup of sugar and both times I used the sugar free strawberry jello. It is awesome. I will definatly make this again and again. I have lots of Rhubard. Thanks for the great recipe.

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Sarah, VT

Cooking Level: Intermediate

Home Town: Guilford, Vermont, USA

Living In: Bridgewater Corners, Vermont, USA

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Reviewed: May 29, 2008

Very good recipe!!! I doubled the recipe and cut the sugar down to 5 c. total. I did process the jam in a hot bath. This recipe doubled makes 12 eight oz. jelly jars.

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SNICKERS83

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Reviewed: May 28, 2008

Excellent recipe and super easy. It IS sweet--I think you could easily cut down on the sugar and not sacrifice the taste. It made 4 small jelly jars. I will be making this again and again!

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Jen

Cooking Level: Expert

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Reviewed: May 26, 2008

I was not to sure about making this, seeing it only called for three ingredients, WOW! What can I say we loved it and I have already made to batches and going to make two more today. I used my food processer instead of letting it sit over night, also cut the sugar down to 2 cups and it was plenty sweet. Thank for such a great and easy recipe!

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Sherry, H

Cooking Level: Intermediate

Home Town: Pembroke, New Hampshire, USA

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Reviewed: May 12, 2008

this is an awesome recipe...my first time making jam and i am sold...i did add 1 cup of strawberries and only used 2 cups of sugar..delicious

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kellyr

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Reviewed: Jan. 27, 2008

This is the best jam ever!!!! I preserved it in jars like others have mentioned and gave some as gifts with fresh homemade bread. Everyone raved about how good this is, and still are.

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HJJ122

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Reviewed: Jan. 25, 2008

I made this recipe in the summer. I kept a few jars for myself and gave some to friends. Everyone commented on how good it was. I really enjoy it. It is quite sweet, but not too sweet for my taste. It was also very easy to make. I will definately make this again. Thanks for the great recipe!

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EOUGH

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Reviewed: Oct. 20, 2007

I used the 6c. rhubarb & 2.5 c. sugar, and these quantities made 4 tall, skinny jars of jam. I thought the whole packet of jelly was a bit too much and you lost some of the rhubarb flavour, will use half the packet next time. I also put the hot jam into hot jars and boiled for 10 minutes as recommended. Great taste, good texture. Will definitely make again, especially when there is a glut of rhubarb.

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Pie Pig

Cooking Level: Expert

Living In: Canberra, Australian Capital Territory, Australia

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Reviewed: Oct. 1, 2007

This is the easiest recipe ever! I have made 4 batches one was a just double my suggestion is not to make a double. It is to much to deal with and manage, stay single..lol. I used another reviewers advice and cut down on the sugar. You can cut down a lot 1.5-2.0 cups I just added some fresh + frozen strawberries and it as perfect. Great recipe very easy and yummy

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Liza+Mum

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Reviewed: Sep. 16, 2007

I have always been intimidated by jam and canning. This was so easy! I followed the instructions on this site for canning and every jar sealed. The jam tastes wonderful! Cut down the sugar by 1/2 cup and used wild strawberry jello. Will give as teacher gifts.

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SHESHESHE

Cooking Level: Intermediate

Home Town: West Des Moines, Iowa, USA

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Reviewed: Jul. 23, 2007

this recipe was very good and very sweet,all I would do is get rid of the rhubarb chunks in it,but other than that it was very good and I will tell people about it!

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cooker123

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Reviewed: Jul. 9, 2007

okay-very sweet. Also, if you get the jam hot enough, you can just put it in your jelly jar, screw on the cap,turn it upside down, and cover it with a towel and it will seal so you can store it in the cabinet.

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Wendy B.

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Reviewed: Jul. 5, 2007

Excellent Jam. Very easy to make. I used my emersion blender while the rhubarb was boiling to give it a smoother consistency because my family does not like lumpy jam. It turned out smooth and very tasty. I did find it a bit sweet so I will probably use less sugar next time.

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Veggiemama

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Reviewed: Jun. 24, 2007

SO EASY & SO YUMMY! I'm one of the lucky ones that havc wild rhubarb growing in my backyard and this is the perfect thing to make with it. I'm looking forward to making it year after year. Thanks! :)

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