91 - 100 of 165 for rhubarb strawberry jello jam
Mix the first ... day bring to a boil and simmer for 7 minutes. Remove from heat, add the Jellos and stir for 1 minute. Pour into sterilized jars and seal.
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.
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.
Cook first 3 ingredients until rhubarb is tender. Remove ... 10 minutes. Add Jello, stirring until ... plastic containers; cool completely before freezing.
Combine chopped rhubarb. Add sugar and drained pineapple. Cook for about 15 minutes. Then add dry Jello. Seal while hot.
Use no water. Bring ingredients to boil. Boil hard 5 minutes. Remove from heat and add 1 package strawberry Jello. Can as usual. Store in refrigerator.
Mix everything in saucepan. Heat to boiling, cooking 20 minutes. Skim off any foam. Cool and put in 8 ounce plastic container and freeze.
Mix rhubarb, berries, and ... heat and add Jello. Stir until dissolved. Put in jars. Seal or freeze. The jam will keep in the refrigerator for several months.
Mix all together in Dutch oven. Let heat to boil; cook for 20 minutes, skimming foam off the top. Cool. Put into containers and freeze.
Mix in large sauce pan, heat to boiling and cook slowly for 20 minutes. Skim off the foam, cool and pour into clean freezer type jars or store in ...
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