Results 1 - 10 of 71 for rhubarb jam jello pineapple

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Let above stand overnight. On low heat stir until sugar is dissolved. Cook 20 minutes - add strawberry Jello. Pour in glass jars - seal with paraffin.

Bring rhubarb and sugar to ... 2 small packages Jello into cooked rhubarb ... dissolved. Add crushed pineapple at the end, ... ice cream or cake filling.

Combine rhubarb, sugar and pineapple. Cook on ... heat and add Jello, stirring until ... make 8 half pints. Can use cherry, strawberry or raspberry Jello.

Cook first 3 ingredients until rhubarb is tender. Remove ... 10 minutes. Add Jello, stirring until ... plastic containers; cool completely before freezing.

Boil rhubarb and sugar together ... can of crushed pineapple. Remove from the heat and add the Jello. Stir until ... Pour into clean jam or jelly jars. ... a couple of hours.

Boil rhubarb with small amount ... Add sugar and pineapple and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.

Cut rhubarb in 1 inch pieces. Boil rhubarb, sugar and pineapple 20 minutes. Add Jello. Put in container. Can or freeze.

Combine all except jello; have a high ... boils; reduce heat and boil 20 minutes. Stir in jello until dissolved; remove from heat; put in jars and seal.

Boil rhubarb, sugar and water for 10 minutes. Add pineapple and simmer 10 minutes. Add Jello; mix well. Refrigerate indefinitely.

Mix rhubarb, pineapple and sugar thoroughly and boil for 20 minutes. Remove from heat and stir in strawberry Jello. Mix well and pour into hot jars and seal.

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