Reviewed: May 31, 2012

This jam is absolutely delicious!! This was my first time making jam and it turned out perfect. I wouldn't change a thing. Thanks for the recipe. I will be making much more. Yummmy!

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Reviewer:

amandajane

Reviewed: May 27, 2012

I tried this recipe yesterday and wow! it came out fantastic. It made 5, 6oz jars of jam. Thanks Sally888 My grandaughter loves it, and So do I.

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Reviewer:

BAKABATCH

Cooking Level: Expert

Reviewed: May 25, 2012

I make this every year and seal it and keep it in the refrigerator. I also use fresh fruit in it and add another package of gelatin. I make raspberry, blackberry and strawberry. I tastes good in the cold winter months

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Reviewer:

JOANNE MCQUADE

Reviewed: May 25, 2012

Thank you for the recipe but I wasn't so fond of the jello. I did about 1 1/2 cups of sugar to 5 cups rhubarb and 2 cups of strawberries. I added 1 pk of certo and 1/2 pk of strawberry jello. The sweetness was perfect but I could taste an after taste that I didn't like and I realised it is the jello. So I won't be using this recipe again. Thanks anyways.

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Reviewer:

Karen

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

Reviewed: May 23, 2012

Great recipe! I've never made jam with jello, but it turned out great. My kids think it tastes like candy. I'll be making this again.

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Reviewer:

TAMI426

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: May 8, 2012

This was easy to make and tastes great. I cut the sugar a bit.

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Reviewer:

Sarah K

Reviewed: Mar. 16, 2012

My go-to recipe and everyone RAVES about my jam. LOVE that there isn't any actual strawberries. You'd never know, and it saves a fortune over buying fresh berries. THANK YOU so much for sharing. I make 60 or more jars a year and always run out!

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Reviewer:

Gourmet Girl

Cooking Level: Expert

Home Town: Menifee, California, USA

Reviewed: Nov. 14, 2011

I used frozen mixed berries since and cut the sugar down by 1/2 cup and it turned out great.

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Reviewer:

SWEETSUE98

Reviewed: Oct. 5, 2011

Loved this recipe. I also blended the rhubarb and sugar mixture because I did not let it sit over night. Came out very good.

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Reviewer:

simpledinners

Reviewed: Sep. 29, 2011

Excellent jam and so easy!! I prefer to can this instead of keeping it in the fridge. I just put it into sterile hot jars and cover with sterile lids (making sure the rims and grooves are wiped clean) and then process them in my waterbath canner for 10 mins. (depending on elevation) Then I remove the jars an place on a cooling rack over night. This is my family's favorite jam. My brothers keep asking for more! :)

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