Blackberry Rhubarb Freezer Jam
This was the easiest jam I have ever made. I substituted 1 cup of rhubarb in for 1 cup of the blackberries - making sure to still have a total of 3 cups of fruit.
Share Your Personal Recipes
You can now share your personal recipes with the MyRecipes Community by making a new or existing recipe "Public".
Go to My Recipe File
- 3 cup(s) Blackberries, crushed
- 5 1/4 cup(s) suger
- 1 box(es) Sure-Jell fruit pectin
- 3/4 cup(s) water
- Measure berries into large bowl; thoroughly stir in sugar and let stand 10 minutes. Mix water and Sure-Jell in small saucepan. Bring to a full boil and boil 1 minute, stirring constantly. At once, stir into fruit and continue stirring 3 minutes. Immediately put into prepared containers (freezer jars or cartons that have been scalded), leaving 1/2 inch space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer until ready for use.
This recipe is a personal recipe added by Jill1995 and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note
Blackberry Rhubarb Freezer Jam Recipe at a Glance
- COURSE: Dips/Spreads