Reviewed: May 25, 2012

Best strawberry rhubarb jam that we have ever had. My family can't stop eating it.

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Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Ruthven, Iowa, USA

Reviewed: May 9, 2012

This is the best Strawberry - Rhubarb recipe I have ever made. Laura

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Reviewer:

Blondie

Cooking Level: Professional

Home Town: Webster, South Dakota, USA

Living In: Phoenix, Arizona, USA

Reviewed: Apr. 5, 2012

I have made this recipe twice now, followed it exactly, and it is WONDERFUL!! It is difficult to find rhubarb in Texas so I freeze it when available. I made this with previously frozen fruit and it still worked great! Thank you !!

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Reviewer:

Lisakelleys1

Reviewed: Mar. 8, 2012

I gave this 4 stars because I love strawberry rhubarb jam...but this was way too sweet. Like gag me with a spoon to sweet. So if you like your jam so sweet that it gags you, this is excellent, but when I make this again, I will definitely use the low sugar pectin, and maybe 7-8 cups of sugar instead of the 10 that this recipe call for. :)

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amanda

Reviewed: Aug. 20, 2011

Absolutely delicious, wouldn't change a thing!

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montana j's

Reviewed: Jul. 17, 2011

Thank you for this recipe. Family loved it. Grandkids gobbled it up with fresh biscuits.

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Reviewer:

rachelle

Cooking Level: Intermediate

Living In: Buhl, Idaho, USA

Reviewed: Jul. 4, 2011

I tried out this reciepe for the first time and so far so good!! I did though cut the sugar by about 25% as well because I like the tarty taste of the Ruhbarb. I would use this again. Can't wait to try it out on some pancakes or buttermilk buns.

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Reviewer:

swhite

Reviewed: Jun. 30, 2011

This stuff is to die for! Perfect. Yes, strawberry freezer jam is nice and easy BUT ... THIS stuff is so much more flavorful. I will never go back to my lazy ways .... now I just have to plant lots of rhubarb!

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5 users found this review helpful

Reviewer:

CarlaB

Reviewed: Jun. 29, 2011

Very easy and nice balance of flavors. Made two batches and ran out of white sugar after only 5 cups on the second batch so I used raw cane sugar for substitution for the additional 5 cups which gave it a nice caramel flavor that i added a few dashes of cinnamon in with it. The second batch turned out so yummy!

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Reviewer:

IDNAVYWIFE

Reviewed: Jun. 27, 2011

My first time canning and this was an unquestioned success! The recipe perfectly filled 12 half pint jars. I can't tell you how pleased I was hearing the little "Pops" as the jars sealed as they were cooling after their water bath. All of my jars ended up sealing correctly. The jam itself tastes great, but not much of the the rhubarb flavor made it through. Next time, I plan on using 6 1/2 cups rhubarb and 2 1/2 cups strawberries instead of the half and half ratio. All in all, I feel more confident entering the world of canning and plan on venturing into applebutters next!

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6 users found this review helpful