|Jams, Conserves and Preserving|
|by Ida Akiko|
A guide to making simple preserves, conserves and jams at home, this book features explanations on what equipment to use, how to flavour oils, and...
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.
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.
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 ...
Combine the diced rhubarb and sugar and ... simmer this mixture for 10-15 minutes. Stir in package of Jello. Pour into jam jars and freeze when jam cools.
Combine rhubarb and sugar in ... minutes. Add the pie filling and bring to a boil. Add jello and stir until dissolved. Put in jars. Cover and refrigerate.
Cook rhubarb in water until ... Remove from heat. Add gelatin and stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
In saucepan, combine rhubarb, sugar and ... makes own juice. Then boil exactly 15 minutes. Remove from heat and stir in jello. Put in jars to cool and seal.
Remove top from ... blade. Mix with rhubarb and sugar. Cover ... heat, stir gently until jam thickens about 25 minutes. Pour immediately into jars and seal.
Mix rhubarb with sugar and ... for 10 minutes. Remove from heat and add Jello. Put into sterile jelly jars, seal and process in hot water bath 5 minutes.
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