|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
Results 31 - 40 of 192 for gelatin jam
Cook rhubarb until ... filling; cook for 5-8 minutes. Remove from heat; add gelatin and stir until completely dissolved. Keep in refrigerator or freezer.
In large bowl, ... from heat; add gelatin and stir until ... jars or freezer containers. Cool completely. Refrigerate or freeze. Yield: about 7 half pints.
In medium saucepan, ... remaining sugar and gelatin until well dissolved. ... Thaw before serving. This is enough to fill 12 to 14 small baby food jars.
Combine first 4 ... boils. Stir in gelatin and return to ... minute. Remove from heat. Stir in sweetener. Put in jars. Refrigerate or freeze. Makes 4 cups.
In a small ... stirring frequently. Sprinkle gelatin evenly over juice, ... completely dissolved. Refrigerate until jam thickens. Makes about 1 1/2 cups.
Bring tomatoes and sugar to boil, stirring often. Simmer for 14 minutes. Remove from heat. Stir in Jello and cool for 10 minutes. Pour into jars. Top ...
Cut rhubarb into ... Skim white from surface; remove from heat. Stir in gelatin until dissolved. Put into sterile jars. Cover with paraffin. Makes 2 pints.
Put rhubarb, sugar, ... and stir in gelatin until dissolved. Put ... half-pint clean jars, seal and refrigerate or freeze. Take from Mpls. Star and Tribune.
Heat rhubarb, sugar ... tender, 3-5 minutes. Add gelatin; stir until dissolved. Pour into small jars. Refrigerate or freeze. Lasts up to 12 months in freezer.
Soften the gelatin in 1/2 cup ... sterilized jars that have two-piece screw-band lids, leaving 1/8-inch of headroom; seal. Store in the refrigerator when cool.
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