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Blueberry-Rhubarb Freezer Jam Recipe

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This recipe for Blueberry-Rhubarb Freezer Jam, by , is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
LORI HAUBENSTRICKER

Category:
Category:

Ingredients:  
Ingredients:  
5 cups chopped fresh or frozen rhubarb, thawed
1/2 cup water
5 cups sugar
1 can (21 oz) blueberry pie filling
2 cups fresh or frozen blueberries
3 tablespoons lemon juice
2 packages (3 oz each) raspberry gelatin

Directions:
Directions:
In a large kettle, cook rhubarb and water over medium high heat for 3-5 minutes or until rhubarb is tender
Add sugar. Bring to a boil; boil for 2 minutes. Stir in pie filling, blueberries and lemon juice.
Return to a boil. Reduce heat; cook and stir for 10 minutes. Remove from heat; stir in gelatin until dissolved.
Cool slightly. Pour into jelly jars and seal with lids. Cool to room temperature. Put in Freezer

Number Of Servings:
Number Of Servings:
4 - 5 pints
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If you don't want it chunky use a hand held food processor to break up the fruit.

 

 

 

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