Blueberry Rhubarb Freezer Jam Recipe
5 cups of rhubarb
6 ounce box of raspberry Jell-O
4 cups of sugar
1 cup water
1 cup blueberry pie filling - a little
more is okay
Cut up rhubarb and cook in 1 cup of
water until barely tender. Add sugar and cook a few minutes longer, stirring
constantly. Add pie filling and cook 5-8 minutes longer. Take off heat and add Jell-O,
stirring constantly until dissolved. Pour into jars, cool, cover with lid and
freeze.
You can make this blueberry rhubarb
recipe, substituting the pie filling and Jell-O, with any other fruit. Keeps in the freezer for a couple of years, but it’s too good to last that long!
Shown in picture: blueberry rhubarb,
strawberry rhubarb and apricot rhubarb.
Submitted by Jill Macnamara, a Real Estate professional
at RE/MAX Lakes Area Realty. This recipe
is from Jeannie F. a member of the Crosslake Garden Club.
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