81 - 90 of 238 for strawberry rhubarb jam
Take a large ... foam. Pour the jam into warm, scalded ... refrigerated, uncovered, until just before using, then wash gently. Drain well in a sieve or colander.
Cook rhubarb, while hot add sugar. Stir until sugar is dissolved and add Jello. You can cook sugar with rhubarb.
Add together and let sand overnight in refrigerator. Cook until soft and add 1 small box wild strawberry Jello. Cool and serve as jam.
Mix rhubarb, berries, and ... and add Jello. Stir until dissolved. Put in jars. Seal or freeze. The jam will keep in the refrigerator for several months.
Cook until pineapple is tender. Boiling time is 20 minutes until thick. Makes 4 glasses.
Let above stand overnight. On low heat stir until sugar is dissolved. Cook 20 minutes - add strawberry Jello. Pour in glass jars - seal with paraffin.
Boil rhubarb and sugar together ... making sure Jello is completely stirred in. Put into jelly jars. Makes 10 to 12 half pint jars. This jam freezes well.
Bring rhubarb, sugar and ... Add jello. Put in jars, wax or seal. Jello should be added to boiling hot rhubarb. Use a large kettle as it boils over easily.
Mix rhubarb, pineapple and ... Boil 10 minutes, stirring all the time. Remove from heat; add the Jell-O, mixing well. Seal in glass jars. Makes 3 1/2 pints.
Mix first 3 ... boil together. Simmer 35 minutes. Add 6 ounce strawberry Jello after boiling. Sterilize jars 1 pint size or smaller. Seal with cover only.
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