that looks really good. This week I will be making someone 4 rhubarb pies. I charge 10.00 a pie. They are for her mothers birthday and she just loves my pies. I still like plain rhubarb pies instead of with the strawberries. Do you pull or cut your rhubarb after July 4? Here in SD they say you are not supposed to. I don't know why, I think one lady said her DG used to say it will hurt the plant. In June I pulled some and it was already getting woody or hard. I would think if you pulled it now it would be really woody. My brother made some with jello. How did you make yours?

I know the jam will taste just as good as it looks!

Out here in California it is green with some leaves till Dec. It grows a lot in Spring and Summer and is the most tender. It hasn't turned woody yet. I pick it and freeze it too. I always pull, not cut the stalks. I made the jam according to the pectin box instructions.

If it is as good as it looks, it should be illegal! What a gorgeous jam.

I hope it tastes as good as looks, which is beautiful!

Yum!! I absolutely love rhubarb jam and haven't had it in years!

A tasty accomplishment!

That sounds so yummy. I have never had rhubarb jam. I tried my hand at lemon kumquat marmalade that I wrote about last week, and it is delish. This sounds wonderful too, but we can't grow rhubarb here with our warm winters.

That looks so-o-o-o-o-oooo good! I love rhubarb, but haven't had it in years, it doesn't grow here, and I never see it in any stores. My mother used to cook it with strawberries, and thicken with tapioca, very much like a pie filling, but we ate it "as is". Sometimes she'd make a pie out of it. I've never had it as a jam, I'll bet yours is delicious!

Rusty

Looks beautiful as well as delicious! It would be good swirled through plain yogurt.

I too am jealous. I never learned to can or freeze properly. Tried tomatoes once and it was a disaster. All of it spoiled.

You know I make greeting cards and that photo would make a great one. No, I won't steal! ha

It looks luscious!

That is a very cool picture and looks delicious! My friend's grandma used to make a strawberry rhubarb pie and it was delicious. I don't think I've had it since then. Unless it's homemade you don't usually find it in restaurants around here. I, too, admire canning skills!!

That is so beautiful. The jars resemble garnets winking in the sunlight!

I love strawberry rhubarb jam, and DM used to make it all the time when I was a child. We picked wild strawberries for the jam, and what I wouldn't give for some of that jam now!

Caroline - That is why I took it outside in the sun. Wanted to show it's beautiful red color.

Thanks everyone for your comments and compliments.

Beautiful jams!! Now go hide a jar or two for this winter.

Rhubarb brings back memories of my mom....She loved it. Many times she just cooked it and we ate it on buttered toast...Yummm!

I'm so curious about you having rhubarb in summer in CA. That's California, not Canada, right? Here in WA, my rhubarb is totally a spring crop; when the weather turns warmish it bolts to seed and the stalks become pretty much unusable. I've made rhubarb jelly on its own before and it is the most gorgeous pale pink color. Tastes good, too. Yours looks so good my mouth watered!

Olychick - I am on The Monterey Bay coast of California. We have a lot of cool foggy mornings during the summer so that helps to keep it from bolting. It usually goes to seed late summer or early fall here. Thanks for the compliment. I think it was the strawberries that gave it the red color. My rhubarb is the green kind, not the pink/red type.

I'm sure we are related! Will have to watch my mail box for my jam.....? LOL, Kathy G in MI

Kathyg- Yeah, we must be sixth cousins twice removed. Ha ha! Sorry all the jars are taken.