|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
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. ... Refrigerate or put in the freezer; if freezing, leave enough space in the container to allow for expansion.
Combine all ingredients except Jello in saucepan. Stir ... mix well and skim. Put into jars. Paraffin. You may substitute raspberries and raspberry Jello.
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.
Mix the rhubarb ... (about 8 minutes). Take off stove and stir in dry Jello. Pour into jars and seal with paraffin or lids. Store in refrigerator or freezer.
Mix first 3 ... boil together. Simmer 35 minutes. Add 6 ounce strawberry Jello after boiling. Sterilize jars 1 pint size or smaller. Seal with cover only.
Boil rhubarb, water ... heat, stir in Jello immediately. Makes 4 half pints. Variation: 1 16 oz. package frozen strawberries or raspberries can be added.
Cook rhubarb 10 minutes. Cool for 10 minutes. Add 1 can pie filling and 1 (3 oz.) box Jello. Stir well. Spoon jam into jars with covers and freeze.
Mix the first ... day bring to a boil and simmer for 7 minutes. Remove from heat, add the Jellos and stir for 1 minute. Pour into sterilized jars and seal.
Mix rhubarb and sugar. Let stand 1 hour. Cook to a sauce. Add Jello, cool and fill cold jars. Makes about 3 pints.
top of page