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Very good and easy recipe. For safety sakes I'd water bath this about 10 minutes. You cannot count that it will seal just sitting on the counter without water bathing it first.

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rysharen May 06, 2010

I love this recipe! I made peach jam last year and it was too sweet for my liking. The rhubarb adds a great tang to this recipe. And in addition to the lemon juice that the recipe calls for, I added the zest of one lemon. Very tangy but sweet at the same time. As well, the 4 1/2 teaspoons of dry pectin seemed a bit low so I added a full package of pectin. It was thick but still not totally set up so I'll probably use two packages next time given the amount of fruit. But regardless, it's still delicious! Yum!

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trixie_stardust73 September 17, 2009

This recipe was somewhat difficult, as I had never made jam before. I used 10 peaches and 3 cups of rhubarb that I had frozen to make pie. Rhubarb stalks being differant sizes and thickness and peaches also being differant sizes had me guessing. I must have come pretty close though, it is "delicious"!!!!!!!

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kingshigh_42 September 03, 2009

mmm lovely flavour! and set up very nicely. I used rhubarb i had frozen earlier in the season, worked very well. I used splenda instead of regular sugar and cut back the lemon juice to 1/4 cup and a whole envelope of pectin. We liked this so much and it turned out so well that I used this recipe to make some all peach jam which also came out perfectly. Thanks so much for posting.

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Derf August 27, 2009
Peach & Rhubarb Jam