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The recipe says 1 package pectin. Since you are adding it with the sugar, should I take it that it is liquid pectin, and would that translate to 1 pouch or 2? If it is powdered pectin, will it still set if added with the sugar? Thanks
Hi, Julie. Thank you for your keen eye. No, we are not calling for liquid pectin. We have reorganized the recipe.
Can this jam be made as a freezer jam? What changes would I need to make?
Thank you
Hi, Roger. You can make this as a freezer jam but you do have to make some adjustments. First, you will need to buy a pectin that is compatible with a no cook jam. Also check the label for sugar amounts so that your jam sets up properly. We would also advise cutting the rhubarb into a fine dice since it will not be heated to soften. Skip the processing step and store in your freezer.
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?