Tip: Try kool-aid for more results.
1 - 10 of 15 for jam kool-aid
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Mix sugar and rhubarb; cook over low heat 10 to 15 minutes. Remove from heat and add Kool-Aid and Jello. Dissolve well. Cool and freeze.
Grind tomatoes and ... and cook for 15 minutes. Add Kool Aid and Jello, mix until gelatin is dissolved and put in jars and seal. Match Kool Aid and Jello.
Bring all ingredients to boil except sugar. Then add sugar and boil 8 minutes. Skim film off and pour into 5 pint jars.
Boil rhubarb and sugar until thick. Remove from heat and add Jello and Kool- Aid. Mix until dissolved. Pour in jars, seal, and chill.
Combine rhubarb and ... jars. Store in refrigerator or freeze. NOTE: One package frozen strawberries and strawberry jello and Kool Aid may be substituted.
Mix everything but sugar and bring to rapid boil, add sugar and boil 5 minutes. (Good rolling boil.) Pour into bottles and seal.
Cover carrots with ... 2 minutes. Remove from heat and skim off foam. Add Kool-Aid; stir well and pour in jars and seal. Makes 4 jars. From Bonazaville.
Bring to boil ... rolling boil and cook 3 minutes. (This is the best strawberry jam recipe I've ever tried.) Sure Jell and other brands would probably work.
Put sugar over rhubarb and let set overnight. Cook over low heat until soft. Remove from heat, add Jello and Kool-Aid. Pour into jars and seal.
Combine and bring to full boil. Add 4-6 cups sugar to mixture. Return to boil and boil 5-10 minutes. Pour in jars and seal. Makes 3-4 pints.
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