I always post comments here about adding 'character' to jams and jellies. You have stated a good example, adding tons of sugar so pectin will set, but that leaves a clying sweetenss that hids the true flavors. I can't have either issue as sugar isn't good for diabetics. In any case to help boost the flavor, you might want to try and add some acid blend to the jam before its poured in jars. Taste beforehand to see if it has enough tartness to improve the overall taste, hence, 'character'. About haf a tespoon for a 5 cup batch would be a good starting point. The acid blend is made of 1/3 each of citric, malic, and tarteric acids, which are all fruit based and ae also used in making wines to improve acidity, its in granular form. You can find the acid blends at wine making supply stores. I go though about a pound of it per year, and add it to fruit drinks, carbonated beverages, and many things I like to offset the Splenda or other atrificial sugar taste. Adding rhubarb may help increase acidty too, slice it into 1/4 inch thick wafers so it doesn't leave long fiberous strands in the jam. Rhubarb will be in season here in about a month. It does contain a trace of oxalic acid, and more so in the leaves to the point of being toxic. I must avoid it however due to kidney issues.

Ball has directions for canning rhubarb and so does So Easy to Preserve from the University of Georgia. It should not have water added to it. Then, there is also a syrup recipe for canning : I use this all the time with great results. Syrups made from blackberries, huckleberries, raspberries, boysenberries, loganberries, sour cherries, and Island Belle grapes as well as mixtures of berries are of good flavor, color, and consistency (thin like maple syrup, medium thick like corn syrup, or slightly jelled). Syrups can be made with or without pectin and lemon juice. Lemon juice may improve color. Use of pectin will vary consistency. To Prepare Fruit Puree: Sort, stem, and wash ripe fruit or thaw frozen unsweetened fruit; crush fruit thoroughly; measure crushed fruit. Add 1 cup boiling water to each 4 cups crushed fruit and bring to a boil. Reduce heat and simmer to soften--about 5 for soft fruits...about 10 minutes for firm fruits like cherries and grapes. Press through sieve. SYRUPS MADE WITH PUREE 4 cups puree 4 cups sugar 1/2 package or less powdered pectin (if desired) 3 or 4 Tbsp lemon juice (if desired) 1. Mix puree, sugar, pectin and lemon juice. 2. Bring to boil and stir for 2 minutes (boil till jelly thermometer reaches 218F). 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. 5. Remove from canner and cool. 6. Check lids, label, and store in cool, dry place. To Prepare Fruit Juice: Sort, stem and wash ripe fruit or thaw frozen, unsweetened fruit; crush fruit thoroughly. Place crushed fruit in dampened jelly bag and drain. For clearest juice, do not press bag to extract juice. For firm fruits, heat is needed to start flow of juice. Add about 1/2 cup water to each 3 cups crushed fruit. Bring to a boil, reduce heat and simmer 10 minutes. Place hot fruit in dampened jelly bag; drain. SYRUPS MADE WITH JUICE 4 cups juice 4 cups sugar 1/4 cup lemon juice (if desired) 1/2 package or less powdered pectin (if desired) 1. Mix juice, sugar, lemon juice and pectin. 2. Bring to boil and boil 2 minutes. 3. Remove from heat, skim off foam, and pour into 1/2 pint or 1 pint canning jars to within 1/2 inch of top. 4. Adjust lids and process in boiling water bath canner for 10 minutes. Remove lid and let sit another 5 min. in the canner. 5. Remove from canner and let cool. 6. Check lids, labels, and store in cool, dry place.

The strawberry/rhubarb combo is a very traditional blend. It's hard to sub for it. I'd be more inclined to try a strawberry/apple or strawberry/ blueberry mixture. Adjust the sugar a little if you think it might be too sweet, you can always add more as the filling is cooking. Strawberry/pineapple might be good too..... Nancy

Annie, I just ran across a few new recipes for rhubarb candy. I bet similar to your zucchini candy. Martha has one she slivers into thin strips and curls while still soft out of a low oven. I dehydrated slices last year for my granola. One batch was rock hard but did better second try. And this year I will sugar or maple syrup a little. I'm getting fineCooking hard copy now. Just skimming the new one. Two rhubarb recipes. A rhubarb fennel apple strudel, and a few sheet pan tarts. A roasted tomatillo/poblano salsa. So similar to the one I just made but I added rhubarb. I was off magazines for a few years except for the NewYorker and NYTimes weekend, but this one has been a good run so far. Nothing like a rest in the hammock outdoors with a magazine.... The 'rock hard' rhubarb was a good replacement for citrus all winter, after soaking in a bit hot water for a few hours. I made a batch of ginger, apple, rhubarb, grapefruit juice Sunday. Frozen into ice cubes for my tea.