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Wednesday, June 11, 2014

Best Blueberry Rhubarb Freezer Jam Recipe EVER!

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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