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.
Yield: 0 servings
Community Recipe from
Recipe Time
Cook Time:
Prep Time:
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
Ingredients
- 3 cup(s) Blackberries, crushed
- 5 1/4 cup(s) suger
- 1 box(es) Sure-Jell fruit pectin
- 3/4 cup(s) water
Preparation
- 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.
October 2010
This recipe is a personal recipe added by Jill1995 and has not been tested or endorsed by MyRecipes.
Blackberry Rhubarb Freezer Jam Recipe at a Glance
- COURSE: Dips/Spreads
More Recipes for Main Dishes
-
Best Carrot Cake
Southern Living -
Classic Beef Pot Roast
Cooking Light -
Classic Baked Macaroni and Cheese
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy