In article >, "David J. Braunegg"
> wrote:

> Barb,
>
> This is Dave, not Bob, but here you go. As I recall, you prefer to
> use Certo. I made the recipe with Sure Jell a couple of years ago.
> It came out fairly stiff and I would probably add another cup of
> rhubarb to the recipe. As far as sauce, I keep meaning to make up a
> load of rhubarb sauce instead of applesauce. We love the stuff.

> Dave
>
> CERTO® Rhubarb Jam
> http://web.kraftfoods.com/main.aspx?...ecipe_display&
> u1=keyword&u2=rhubarb&u3=**6*21&wf=9&recipe_id=626 79
>
> SURE.JELL® Rhubarb Jam
> http://web.kraftfoods.com/main.aspx?...ecipe_display&
> u1=keyword&u2=rhubarb&u3=**18*21&wf=9&recipe_id=52 011
>
> Other rhubarb recipes
> http://web.kraftfoods.com/main.aspx?..._recipe_grid&u
> 1=keyword&u2=rhubarb
>
>
> "Melba's Jammin'" > wrote in message
> ...
> > Have you ever made just plain rhubarb jam (pectin added) that turned
> > out
> > decently? I need to make some and have not so fond memories of rhubarb
> > sauce.
> > --
> > -Barb, <http://www.jamlady.eboard.com> 5/8/05.
> > "Are we going to measure, or are we going to cook?" -Food Critic Mimi
> > Sheraton

Thanks, Dave! After posting, I did some online searching (none of my
books have anything involving pectin other than for strawberry-rhubarb
combo) and found those, too. :-) I usually use powdered pectin for my
jams - Ball's cheaper than SureJell. :-) Nice to hear from you.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton