Very, very good. I, too, doubled the recipe, with the idea that if I'm going to the trouble to make jam, I want a decent yield. I bought 3 fresh pineapples, and used about 2 1/2 of them. I ended up with 5 1/2 pints. I did use pectin, but the consistency may be a tad syrupy. This would be excellent in a shortbread thumbprint cookie! Will also add a little red pepper or jalapeno, and try over grilled chicken. I can see a world of versatility for this one.

Excellent! I was a little worried about strength of flavor, because until I started to cook it, there wasn't much of an aroma. While I was adding some fennel, a malfunction in the cap of the spice jar dumped much more than what I wanted (about 2 Tbsp), and it still turned out really tasty. I made this to put in chili, but out of curiosity I reserved about an ounce to try on its own - I was very pleased with it. Much better than buying sausage at the market. And I know exactly what's in it. I think I will try adding some maple syrup next time as another reviewer suggested, or maybe more sage, because I like that flavor.

I typically detest squash, but my four-year-old loves it and begged for some at the local produce stand. Not being one to discourage him from eating his veggies, I made this tonight (with my half of the squash) and was very pleased. I didn't have mushrooms, but the celery and onion were delicious and just crunchy enough to balance out the texture of the squash (the part I usually can't get past). I don't know that the little guy would have liked the recipe, as I found the onion flavor pretty prevalent, but I think for adult palates, it's terrific. Will make this again.