I do love this recipe. I started canning just last year, so I am pretty new to it, and this was so easy, I wanted try try making jam again! Anyone I give this to loves the flavour as well. I made as called for, except that when cooking I used a potatoe masher to help work the chunks down to a smoother spreading jam. I also sterilized and water bathed the jars so I could keep them longer, as I have tons of rhubarb to use up. If you are afraid of it being too sweet, use more of the green parts of the stalk. Enjoy!
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I do love this recipe. I started canning just last year, so I am pretty new to it, and this...