61 - 70 of 108 for cooked rhubarb jam
Cook the above mixture ... (3 ounce) boxes of strawberry Jello. Cook for 5 more minutes. Pour into jelly or jam glasses. Keep refrigerated. (Stroudsburg)
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.
Combine and let ... bring to boil. Cook for 15 minutes, ... until foam comes to the top. Skim off foam, then pour into jar and seal with paraffin or lids.
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 the rhubarb in saucepan slowly ... Jello. Add sugar mixture to the cooked rhubarb. Cook until dissolved. Pour into jars. Refrigerate. 5 (8 ounce) jars.
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 until tender. Add ... minutes. Stir constantly. Cook 6-8 minutes more. Remove from heat. Add Jello. Pour in jars and seal. Store in refrigerator.
Mix and let set overnight rhubarb and sugar. Bring ... a good boil. Cook 5 minutes or ... (dry) and cook 15 minutes or more. Put in sterilized jars and seal.
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.
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.
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