Ingredients for Blueberry Rhubarb Jam Freezer Jam
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How to Make Blueberry Rhubarb Jam Freezer Jam
- Combine 4 cups chopped rhubarb and 1/2 cup water in a 2-quart saucepan or small stockpot.
- Cook over medium heat, stirring occasionally, until the rhubarb is very soft and has broken down (approximately 10-15 minutes).
- Stir in 4 cups sugar and 1 (15 ounce) can blueberry pie filling. Cook over medium heat for 3-5 minutes, stirring constantly, until the sugar dissolves.
- Remove from heat and immediately stir in 1 (3 ounce) box of blueberry Jell-O.
- Stir until the Jell-O is completely dissolved.
- Carefully divide the jam into sterilized plastic or glass containers, leaving about 1/2 inch of headspace.
- Let the jam cool completely to room temperature.
- Refrigerate for at least 2 hours to allow the jam to set, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
688g
Fat
0g
Carbs
60g