Results 61 - 70 of 108 for cooked rhubarb jam
Cook 1 hour or until done over low heat. Add 4 cups sugar and cook 15 minutes more. Freeze or seal in jars.
Mix and set overnight. Cook 10 to 15 minutes. Add: Cook until Jello is mixed well and dissolve. Makes 4 to 5 jars of jam. Tastes just like strawberry jam.
Bring to boil, cook 20 minutes and ... HINT: When cooking jams, jellies, pudding ... across bottom of pan. NO sticking or burning, pans are easy to clean.
Cook slightly, with as ... pkgs. strawberry Jello Cook 8 to 10 minutes. Pour into jelly glasses. Cover with paraffin. Tastes like jam with real strawberries.
Cook rhubarb in 1/2 cup ... often. Add pie mix and let come to a boil. Take off heat and add Jello. Stir until Jello is dissolved. Put in jars and seal.
Cut up rhubarb and cook in 1 cup ... from heat and add Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Cook rhubarb in water until ... Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freeze.
Cook the rhubarb in saucepan slowly ... Jello. Add sugar mixture to the cooked rhubarb. Cook until dissolved. Pour into jars. Refrigerate. 5 (8 ounce) jars.
Cook rhubarb until tender. Add ... minutes. Stir constantly. Cook 6-8 minutes more. Remove from heat. Add Jello. Pour in jars and seal. Store in refrigerator.
Cut up, cook and mash rhubarb. Add the ... raspberry Jello. Stir well and cool. Pour into small jelly glasses. (Makes 9 or 10.) Freeze or keep in refrigerator.
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