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This was my first attempt at making any type of jam b/f and I've found a new passion to indulge:-) I love the addition of rhubarb to the strawberries as it adds just enough tart. I will say it didn't thicken up as much as I'd like even after simmering for one hour. A nice consistency, but not the same as my other recipe that I was following using SureGel. I"m going to try putting my x-tra in the freezer and hopefully it will be o.k. The other reviewers and your directions didn't state you could/couldn't do this. What a great recipe sassa!~
I had never had strawberry rhubarb jam and I think I have a new favorite now. I didn't get in on making this batch the way I wanted to but I know I sure as heck am gonna hold my jar closely so nobody will steal it! I believe my friend had to use pectin since that was what she had and prolly used a bit more of the fruit and rhubarb. Two whole lemons worth of juice. I have got to make a bunch of this to store for the winter. Sweet-tart goodness. I had it on homemade bread last night. Ah.....Made for my Babes for ZWT4 Canada.
This was my first venture into the world of making jam. I've never used tapioca either. Everyone that tasted this jam, loved it! I used frozen strawberries and frozen rhubarb (I was "cleaning" out the freezer). I think that my proportions of the fruits were slightly off. The taste of the strawberries predominated the flavor of the jam even though I think that I used less than the recipe specified. I will make this again as soon as I get some fresh rhubarb! Thank you for posting this easy recipe!
This was absolutely wonderful! I was a little skeptical about the amount of sugar, fearing it would be way too sweet. Not to worry...it was perfect. I wish it would keep longer than 3 weeks, because it makes a lot, and I will end up giving it to friends and family. It did take longer than 45 minutes to thicken (more like 60 minutes) but it smells wonderful simmering on the stove. Made for ZWT4.