Reviewed: May 28, 2007

I took advice of another & used food processor as I didn't want to wait overnight. I was going to use all Splenda but only had 2 cups on hand so added 1 c sugar. Also used Sugar Free Strawberry Gelatin. End result was delicious. Going to try all Splenda next time. Thanks for this very easy tasty recipe. I love simple.

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JLATANAY

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Reviewed: May 25, 2007

Great recipe, bery easy. Since I am an impatient person and didn't want to wait over night, I used a food prosessor to chop up the rhubarb more and then tossed it with sugar. It juiced in about 30 minutes and the end consistency was great. Thanks for the great recipe!!

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5 users found this review helpful

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tkkash

Cooking Level: Intermediate

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Reviewed: May 19, 2007

Excellent and easy!

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STACEYLULL

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Reviewed: May 16, 2007

this is a fantastic recipe! i found wild strawberry jello which added a nice little kick to the jam. i've never had rhubarb before and found myself loving it! great recipe! oh yeah, i also substituted the sugar with splenda which great results.

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25 users found this review helpful

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anna

Cooking Level: Expert

Home Town: Hamler, Ohio, USA

Living In: Milford, Ohio, USA

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Reviewed: May 8, 2007

This is so easy! and taste great!!! With a jam recipe as simple as this there is no reason to buy it!

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1 user found this review helpful

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Bridget

Cooking Level: Expert

Home Town: Covington, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 21, 2007

This recipe was easy and it turned out soooo tasty! It is a good recipe for the novice jam and jelly makers like me. It didn't make many jars, though, so if you're making it as gifts you might want to try doubling the recipe.

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orangegirl

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Reviewed: Aug. 30, 2006

We LOVE this jam and have been making it non-stop since I found the recipe. (We have lots of rhubarb to use up...) Fresh or frozen rhubarb both work well. To cut back on the sweetness a bit, I increase the rhubarb to 6 cups and reduce the sugar to 2-1/2 cups. Great stuff!

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100 users found this review helpful

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PAMKAY

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Reviewed: Jul. 31, 2006

this recipe is great, so simple but so good. I've already had to make a 2nd batch. second time around I had to use frozen rhubarb and I only had 4 cups of it, it still turned out great! thanks alot

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3 users found this review helpful

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THEEFARMERSWIFE

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Reviewed: Jun. 15, 2006

Easy to make, tastes great but is quite sweet. Would make again. This is a great way to use up some of that rhubarb. Plus, my kids love peanut butter and jelly sandwiches, so this is perfect. Thanks!

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JEA315

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Reviewed: Jun. 14, 2006

This recipe came out really good, but REALLY sweet! Instead of boiling the jam for 12 minutes on low heat, I boiled it for about 5 minutes on high heat. Boiling the jam on high heat ensures that it will jell properly and kills bacteria more effectively than on low heat. Also, I decided to process the jam instead of just refrigerate or freeze. I ladled the hot jam into hot, sterilized jars, and placed then in a boiling water bath canner and processed for 10 minutes. All the jars sealed nicely. Thanks for the recipe, I can't wait to try other flavors of jello!

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Jun. 13, 2006

This was a great way to use up the rhubarb in my yard. The kids loved it, my neighbors loved it, and even my neighbor's 3 year old next door it and wouldn't believe it was rhubarb! Thanks for this great recipe!

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1 user found this review helpful

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JAHLERS

Cooking Level: Intermediate

Home Town: Brandt, South Dakota, USA

Living In: Leonard, North Dakota, USA

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Reviewed: Jun. 3, 2006

Just great! I doubled the recipe and did half rhubarb and half strawberries. Got about 6 pint ball jars of jam. This one is a keeper!!

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25 users found this review helpful

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Trumpet Mom

Cooking Level: Expert

Living In: Blackstone, Massachusetts, USA

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Reviewed: May 25, 2006

Very good, very easy...This is a great recipe. I added some strawberries also...turned out great. I will use this recipe over and over again!

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Laurie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: May 24, 2006

I wish I could give this 10 stars! Excellent recipe and very quick and easy to make. I did make one change - I pureed the mixture just after it started to warm up on the stove. This made for an excellent consistency. I brought a jar to work this morning and it's already gone.

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CookinginPA

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Reviewed: May 21, 2006

I rated this recipe high because of ease in preparation and it tastes wonderful! I did make some additions per remarks of others. I used 2 cups of Splenda instead of 3 cups of sugar, added 2 cups of strawberries in the beginning and added 2 additional cups when I added the jello which was sugar free. Better for dieters and diabetics! I thought the finished product was a little thin for jam, but that could be because of the changes I made. Might try cooking it longer next time. My husband thought it was more like a thick ice cream sauce and loved it. I also water bath canned the finished product so I would have it on hand this coming winter when my husband and I travel. It should make wonderful exchange gifts to fellow travelers during the holiday season.

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phunt

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Reviewed: May 18, 2006

Yum. Easy. This was really good! I don't usually like chunks in my jam, but I like this. The consistency was right on! I will be making more for family and friends. Thank you!

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1 user found this review helpful

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Katybella

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Aug. 19, 2005

It doest get much easier or taister than this! Good easy recipe. My husband loves it!

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ANGIEBUYS

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Reviewed: Aug. 4, 2005

Excellent! Very easy to make! I like that there are only 3 ingredients, and I have all of them in my cupboard (or freezer) already!

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BUSYMOMOF3BOYS

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Reviewed: Jun. 27, 2005

I added about 2 cups of strawberries with the rhubarb as it cooked, and another 2 cups at the end when you add the jello. I also used less sugar and it was still a little sweet, so I would probably cut down on the sugar even more next time.

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2many2count

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Reviewed: Jun. 18, 2005

This is great jam! I chopped the rhubarb pretty small though, because I don't like large chunks of rhubarb, and I cooked it an extra two minutes. I will definitely make this jam again, and maybe use different flavors of gelatin.

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JENDOULA

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Rhubarb Strawberry Jam

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