Conversation on an other chickeny thread got off track, and we were discussing favorite jams, particularly using rhubarb. So, @rebrascora and @NikAndHerChicks I'm hoping you will post your recipes here. Looking forward to other good recipes from other BYC members for HWB jams and jellies as well. My favorite jamming pectin is Pomona's pectin. This pectin does not require ANY sugar in order for the jell process to work. So, you can make it just as tart as you want, without having to make it cloyingly sweet as required when using regular pectin. Instead, it relies on Calcium. Each packet of Pomona's comes with enough pectin and Calicum to make 8 batches of jelly or jam, and it's almost as simple as mixing up a batch of jello! When you buy a package of Pomona's, there will be explicit directions for making all sorts of jams, jellies, and other products. This recipe below only requires the gelatin in the jello. No extra pectin of any sort needed. I thought I'd hate it b/c of the jello, but it's a nice tangy sweet jam. I process it in HWB x 10 minutes. Strawberry rhubarb pineapple jam *10 cups rhubarb peeled and chopped *Water as needed to keep the rhubarb from sticking to the bottom of the pan. As it starts to cook, it will release enough liquid to provide enough juice! *20 oz. can crushed pineapple *6 oz. pk strawberry jello *2 cups sugar (or to taste) Cook rhubarb until it is tender. Add pineapple, jello, and sugar. Bring back to a boil. Ladle into 8 oz. canning jars, process in HWB x 10 minutes.