Easy Rhubarb Jam

Honestly, this doesn't even deserve one star. Let me tell you why. So, after reading other reviews I decided to cut back on the sugar too. But I only added 2 1/2 cups of sugar to 5 heaping cups of rhubard. Just so I could add more sugar as I wanted. Once it was all cooked down, I tasted it to see it to see if I wanted more sugar. It was so sweet I couldn't even eat it, it made my teeth hurt. And it still called for mooorrreee sugar. So I went to the store and got five more stalks of rhubarb, added that, and added the zest of a lemon and lemon juice. I didn't even add the jello for fear of how much sweeter it would be. It is still so sweet no one will eat it. If you actually made the recipe like it called for, I can't even imagine. I am going to try and use all the 'jam' I made as a glaze on meat. Move on, do not make this unless you like your jam pure sugar with no rhubarb flavor!

I love the flavor and ease of this jam, but it was way too sweet for me. I cut the sugar in half and only used 1 3oz. pkg. of strawberry jello and 1 envelope of Knox unflavored gelatin. I also added 1 quart cut fresh strawberries and cooked it just a few minutes longer (for the berries). With added fruit it yeilded 8 - 8oz jars.

I MAKE MANY JARS FOR MY FAMILY. FOR A CHANGE TRY USING RASPBERRY GELATIN AND INSTEAD OF THE PINEAPPLE USE FRESH OR FROZEN THAWED RASPBERRIES. ALSO CAN DO THE SAME WITH BLACKBERRIES

We have fixed the amount of rhubarb in this recipe. It should be 5 cups.

I love this recipe!! This was the first time I've ever made jam and it came out perfect. I had to use strawberries instead of pineapple though. Also, I used two tsp. of gelatin and the consistency turned out great! A new favorite in my house! Thanks!!!

The first batch I made - came out very sugary. Checked the reviews and found out that the volume of chopped rhubarb changed from 1 cup to 5 cups. So, made it again. What a difference! Turned out great. Used crushed raspberries instead of pineapple. Worked great. Let it set - since it doesn't have pectin, it takes longer to gel. But, very tasty!

This is a great recipe for a quick jam. I've always known this as "Sunshine Jam" when my mom made it when I was growing up. I love this on toast.

Have used froze rhubarb also. And I keep my jam frozen until wanted.

What an easy jam recipe!!This is very tasty.Will make it again.Thank-you.

I used two packages of knox gelatin (be sure to soften in water before adding to hot mixture)and one of strawberry jello. This is by far the best recipe for Rhubarb Jam, yet so simple to make. Try adding some walnuts too! Ohhhh so good.