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:


  • 3 cup(s) Blackberries, crushed
  • 5 1/4 cup(s) suger
  • 1 box(es) Sure-Jell fruit pectin
  • 3/4 cup(s) water


  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.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Blackberry Rhubarb Freezer Jam Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy