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
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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

  1. 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.

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