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Results 1 - 10 of 75 for raspberry rhubarb jello jam
Cook rhubarb until soft, (do not add ... until boiling, add jello. Stir until dissolved, cool ... of jello as jam tends to be too thin. ... 10 (8 oz.) jars.
Cook rhubarb and water until soft. Let cool completely and then add sugar free Jello and Sweet 10. Put in clean jars and refrigerate.
3. JAM
Let fruit and sugar set for one hour. Then boil ten minutes. Add Jello and boil two minutes. Put in jars.
Mix rhubarb, berries, and sugar. Stir ... heat and add Jello. Stir until dissolved. Put ... or freeze. The jam will keep in the refrigerator for several months.
Cook rhubarb 10 minutes. Cool for 10 minutes. Add 1 can pie filling and 1 (3 oz.) box Jello. Stir well. Spoon jam into jars with covers and freeze.
6. RHUBERRY JAM
Mix rhubarb and sugar in large kettle ... Skim foam from jam; pour into hot sterilized ... freezer up to 6 months. Makes about 6 1/2 cups jam.
Cook the rhubarb, pie mix and sugar ... 6 oz. package raspberry Jello. Mix all; let cool. ... Keep refrigerated when used or once jar is reopened.
Cook rhubarb (only) for a few minutes ... until soft. Add Jello and stir. Pour into sterile jars. ... paraffin or cap tightly and refrigerate.
Boil rhubarb, blueberries, sugar and raspberries 5-10 minutes. Add jello; seal in jars.
Boil rhubarb, water and sugar together ... heat, stir in Jello immediately. Makes 4 half pints. ... frozen strawberries or raspberries can be added.
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