Reviewed: Mar. 26, 2013

Excellent!! Make it all the time, we go through alot of jam in this house, but this one is by far a favorite.

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Reviewer:

HappyKathy

Cooking Level: Expert

Living In: Timmins, Ontario, Canada

Reviewed: Sep. 15, 2012

This is the first recipe I tried canning with. The jam was very sweet but delicious nonetheless. Next time I will sterilize the canning jars before preparing the jam.

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Reviewer:

acaciapaladin

Reviewed: Sep. 2, 2012

Absolutely Amazing recipe! Easy and delicious! Thanks!

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Reviewer:

Rob Thompson

Cooking Level: Expert

Home Town: Pelican Rapids, Minnesota, USA

Living In: Moorhead, Minnesota, USA

Reviewed: Aug. 30, 2012

i made this preserve today, and i only used 5 cups of sugar, but 6 c of rhubarb and 4 c of strawberries and lemon zest. it tastes wonderful! thank you for the inspiration.

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Reviewer:

theBristolcook

Cooking Level: Intermediate

Home Town: Bristol, Virginia, USA

Reviewed: Aug. 18, 2012

I used 4 cups of sugar and still think this could have been quite sweet with only two. Next time I make this I will only use two cups.

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Reviewer:

Jam-man

Cooking Level: Expert

Home Town: Broken Arrow, Oklahoma, USA

Reviewed: Jun. 25, 2012

O my gosh! Delicious! I was really worried 1/2 way through cooking that my rhubarb wouldn't soften up but I just kept cooking it on med/low until it did and the jam turned out perfect! Like another reviewer said, I only used 8 cups of sugar and it wasthe perfect blend of sweet/sour for me. This recipe is a keeper!

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Reviewer:

joyful1975

Reviewed: Jun. 20, 2012

Simply put, outstanding flavor and easy to make. This recipe, as is, was flavorful, however, I added a bit of cinnamon to add warmth to the flavor and it is a hit with my family and friends.

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Reviewer:

ChefReigns

Cooking Level: Expert

Reviewed: Jun. 18, 2012

I cut the sugar down to 8 cups and it was still incredibly sweet. This gave me a good starter recipe though. Next time I'll increase the rhubarb and lower the sugar even more.

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