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Description
Make delicious blueberry rhubarb freezer jam with this simple recipe. Enjoy the taste of summer all year long.
Ingredients
Scale
- 4 cups crushed rhubarb
- 2 cups crushed blueberries
- 7 cups sugar
- 1 box powdered pectin
Instructions
- Mix rhubarb and blueberries in a large bowl.
- In a separate bowl, combine sugar and pectin.
- Add sugar mixture to fruit and stir for 3 minutes.
- Pour into freezer-safe containers, leaving 1/2 inch headspace.
- Let stand at room temperature for 24 hours to set.
- Freeze for up to 1 year.
Notes
- Use fresh or frozen fruit.
- Ensure containers are freezer-safe to prevent cracking.
- Adjust sugar to taste, if needed.
- Prep Time: 15 min
- Cook Time: 0 min
- Category: Preserve
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg