1 - 10 of 417 for rhubarb jam
Wash and remove leaves from rhubarb. Cut stalks ... ginger. Ladle the jam into clean, sterilized ... caps. Process in boiling water bath for 10 minutes.
Wash rhubarb stalks thoroughly and ... from heat and add the gelatine while stirring until the gelatine is dissolved. Pour into containers and refrigerate.
Combine ingredients in a large wide stainless steel heavy pot. Bring to a full rolling boil for one minute. Remove from heat. Add 1 bottle Certo ...
Mix all ingredients ... heat. Let the jam boil for 4 ... clean prepared canning jars. When the jam is cool top all jars with 1/4 inch layer of paraffin.
Boil rhubarb, sugar and water for 10 minutes. Add pineapple and simmer 10 minutes. Add Jello; mix well. Refrigerate indefinitely.
Mix rhubarb, pineapple and ... heat and immediately add Jello. Stir well. 1/2 bottle of Certo is an optional addition at this time. Pour into clean jars.
Combine rhubarb, sugar, pineapple and alum and boil 15 minutes. Stir in Jello and boil 2 more minutes. Pour into sterilized jars and seal. Makes 7 cups jam.
Cook rhubarb and sugar until ... filling. Boil again for 15 to 20 minutes. Remove from stove and add 1 box orange Jello. Stir well and put in jars and seal.
Boil rhubarb, sugar, and pineapple for 20 minutes, stirring constantly. Remove from heat, add Jello and stir until dissolved. Place into hot jars and seal.
Mix together in large pan rhubarb and sugar. Bring ... over cook and jam becomes too thick ... gently, just to boiling point (until sugar crystals dissolve).
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