|Jellies, Jams & Chutneys|
|by Thane Prince|
A classic guide to preserving the harvest, Jellies, Jams, & Chutneys is divided into ten chapters.
51 - 60 of 417 for rhubarb jam
Cook rhubarb in water until ... Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Mix together in large bowl rhubarb and sugar; let ... filling and orange rind. Bring to a boil, then add orange jello and mix well. Pour into jars and seal.
Cook rhubarb in water until ... freezer. (It is not a shelf jam.) Cook's comment: ... blueberry pie filling is enough for two batches of jam - real good!
Put cut rhubarb in kettle pour ... mixture for 15 minutes. Take off stove and cool a few minutes. Add Jello and stir to dissolve. Put in sterilized jars.
Mix the rhubarb and sugar well. ... remove form flame and immediately stir in the strawberry Jello until dissolved. Cool slightly before putting into jars.
Use strawberry, raspberry, ... is what the jam will taste like. ... that there is rhubarb in it. Bring ... can be added to recipe if wishes. Makes 8 jars.
Combine chopped rhubarb. Add sugar and drained pineapple. Cook for about 15 minutes. Then add dry Jello. Seal while hot.
Combine rhubarb, water and ... minute, about 3 minutes. Add strawberries. Mix well. Ladle into jars. Let stand at room temperature until set. Store in freezer.
Crush strawberries in pot. Add rhubarb, lemon juice ... leaving 1/4 inch space at the top. Process 10 minutes in a boiling water bath. Yields about 6 cups.
Pour sugar over the chopped rhubarb. Let stand ... Jello. Stir well. Pour into jars and seal. Refrigerate or process in a boiling water bath for 10 minutes.
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