1 - 10 of 35 for strawberry jello freezer jam
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Mix in 4 quart saucepan, heat to boil. Cook 20 minutes (within 5 minutes, skim off foam). Cool. Put into containers. Freeze.
Combine rhubarb and ... heat and stir in the Jello. Stir until dissolved, then pour into freezer containers and refrigerate or freeze. Makes 3 half-pints.
Mix strawberries and ... stand 1/2 hour. Bring mixture to a boil. Boil 5 minutes, stir in the Jello. Put in small jars. Cover. Cool. Freeze. Makes 2 pints.
Cut up rhubarb and add sugar; let stand overnight. In the morning, cook 10 minutes and then add Jello. Stir until dissolved, then put in jars.
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.
Boil rhubarb with ... mushy. Add sugar and pineapple and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
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 rhubarb and sugar. Let stand 1 hour. Cook to a sauce. Add Jello, cool and fill cold jars. Makes about 3 pints.
Mash strawberries and ... is dissolved. Heat to boiling and simmer 10 minutes. Remove from heat. Add Jello. Pour into sterilized jars. Cool. Then freeze.
Mix in large ... heat to boiling and cook slowly for 20 minutes. Skim off the foam, cool and pour into clean freezer type jars or store in refrigerator.
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