1 - 10 of 243 for strawberry jam made jello
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.
Combine all ingredients except Jello in saucepan. Stir ... mix well and skim. Put into jars. Paraffin. You may substitute raspberries and raspberry Jello.
Combine all ingredients, except Jello, in saucepan. ... Refrigerate or put in the freezer; if freezing, leave enough space in the container to allow for expansion.
Bring rhubarb, sugar ... 20 minutes. Add jello. Put in ... seal. Jello should be added to boiling hot rhubarb. Use a large kettle as it boils over easily.
Combine rhubarb, sugar ... Boil 15 minutes, remove from heat and stir in Jello until completely dissolved. Place in jars, seal and store in refrigerator.
Let rhubarb and ... heat and add jello. Stir well ... in jars for expansion. The jello covers the rhubarb taste so the jam tastes like the jello flavor.
Mix in saucepan. Heat to boiling and cook 20 minutes. Skim foam off top. Cool and put in containers. Freeze.
Cook rhubarb and sugar until sauce is formed; turn off heat. Add jello; stir until dissolved. Put in jars and refrigerate.
Blend together, boil for 3 full minutes. Pour into containers.
Cook sugar, rhubarb, ... together for 20 minutes. Remove from heat; add 6 ounces of dry Jello. Stir until dissolved. Pour into sterilized jars and seal.
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