|Jams, Preserves and Edible Gifts|
|by Sara Paston-Williams|
In Jams, Preserves and Edible Gifts, Sara Paston-Williams presents a collection of recipes that are both simple and delectable: apple and thyme je...
Results 91 - 100 of 165 for rhubarb strawberry jello jam
Put water and rhubarb in a covered ... until sugar is dissolved. Take off the heat. Add the Jello and stir until dissolved. Pour into clean jars and seal.
Mix rhubarb and sugar. Let ... 12 to 15 minutes. Remove from heat. Add dry Jello and pineapple. Store in jars or plastic containers in the refrigerator.
Mix in 4 quart saucepan. Let heat to boil and cook for 20 minutes. (Within 5 minutes, skim off foam on top.) Cool and put in containers. Freeze.
Mix in 4 quart saucepan. Let heat to a boil and cook 20 minutes (within 5 minutes, skim off foam on top). Cool and put in containers. Freeze.
Mix in 4 quart saucepan. Let heat to boil and cook 20 minutes (within 5 minutes skim off foam from top). Cool and put in containers. Freeze.
Cook first 3 ingredients until rhubarb is tender. Remove ... 10 minutes. Add Jello, stirring until ... plastic containers; cool completely before freezing.
Place rhubarb and sugar in ... 15 minutes. Add Jello. Pour hot ... refrigeration, jars will keep on cool shell in basement. Okay to double, but don't triple.
Mix in saucepan. Heat to boiling and cook 20 minutes. Skim foam off top. Cool and put in containers. Freeze.
Bring to a boil and cook 20 minutes. Remove from heat and stir in 2 packages of Jello. Put into jars and seal with wax.
Boil fruit, sugar, pineapple together. Boil all well, take off heat and add Jello, mix well. Put in jars and seal.
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