Glad to hear you enjoyed, imagine it was tasty on pancakes and with the rhubarb too.

Great, glad to hear you enjoyed! The main thing with making a larger amount is that you will need to cook the mixture for longer - the more you have, the longer it takes to both come to a simmer and thicken up. Otherwise, though, it should all be the same as long as everything is in proportion.

I didn't use pectin in this, as you'll see in the recipe above - it does mean it's a relatively thin jam but it's still definitely delicious!

Sounds good to me. Was just wondering about this recipe and see there we go. How much pectin would you use?
Thank you!!

So glad to hear! We love it too.

Actually, as I mention in the post this is a low sugar jam and as such, has less in there to preserve it. So personally, I wouldn't generally can it in the normal way, but instead just make a smaller batch, as this is, and refrigerate to use over a short period of time. Although if you want to water bath can it, then feel free to try, but I haven't made it that way to say how successfully it will store.

Ha, I can understand 🙂 Thanks!

Thanks, I am sure it has been done before, but we are already in love with it, I can see it being a favorite every year.

Thanks, that sounds perfect!

It is a great place, gives some good inspiration too! We we're all grateful of the idea of making this for one!

Thank you, simple is so often best, especially with jam I think!

Thank you, that sounds like a perfect way to use some.

Thanks, I agree it's such a taste of summer. Already very popular in our house!