- 31. FROZEN RHUBARB JAM
- Cut the rhubarb extra fine for best ... AFTER freezing. Store in freezer and return to freezer after each use. Jam can go directly from ... of gelatin, such as raspberry.
Ingredients: 3 (sugar ...)
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- 32. RHUBARB JAM
- Mix rhubarb and sugar and let ... Pour into jars or freezer containers. Stores up to 3 weeks in refrigerator or 6 months in freezer.
Ingredients: 4 (jello .. pieces .. sugar ...)
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- 33. RHUBARB FREEZER JAM
- Mix in 4 quart saucepan. Let heat to boil and cook 20 minutes. (Within 5 minutes, skim off foam on top.) Cool and put in containers. Freeze.
Ingredients: 4 (jello .. juice .. rhubarb .. sugar)
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- 34. RHUBARB FREEZER JAM
- Mix in a 4 to 6 quart saucepan. Let heat to boil and cook 20 minutes. (In 5 minutes, skim off foam on top.) Cool and put in containers. Freeze.
Ingredients: 4 (jello .. juice .. sugar ...)
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- 35. RHUBARB FREEZER JAM
- Mix in 4 quart saucepan. Let heat to boil and cook 20 minutes. (Within 5 minutes, skim off foam on top). Cool and put in containers. Freeze.
Ingredients: 4 (jello .. juice .. sugar ...)
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- 36. RHUBARB FREEZER JAM
- Mix in 4 quart saucepan, heat to boil and cook 20 minutes. Within 5 minutes, skim off foam on top. Cool and put in containers. Freeze.
Ingredients: 4 (jello .. juice .. rhubarb .. sugar)
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