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This is my first attempt at making jam. Can this recipe can be used to make freezer jam?
I realized my previous comment was incorrect. The original recipe called for 2 1/4 cups each of blueberries and rhubarb, 7 cups of sugar, and did include pectin but there was a comment that included the no pectin version.
I used a different recipe from this website several years ago that did not call for pectin. I think it called for 8 cups of blueberries to 4 cups of rhubarb and there were several reader comments. Is there a way to find this old recipe?
Thanks!
Why does this jam need to be stored in the refrigerator or freezer?
This is not your typical jam since it uses blueberry filling and Jell-o. It does not require a hot water bath for processing so should be stored in the refrigerator.
I wonder if you could use strawberry jello instead? Or maybe blueberry jello?
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