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Results 1 - 10 of 54 for rhubarb cherry jam
Combine and let set overnight. Cook rhubarb and sugar until tender. Stir in cherry pie filling and cherry Jello ... This is an excellent jam.
Cook rhubarb in water until tender. Add ... Add 6 oz. Jello, stir until dissolved. Pour into jars and seal or store in refrigerator or freezer.
Combine rhubarb and sugar. Cook 20-30 minutes. Stir frequently. Add the cherry pie filling and cook another ... May be frozen. Yields: 4 pints.
Cook rhubarb in water until tender. Add ... Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars. Cool and freeze.
Heat rhubarb and sugar to boiling. Boil ... add the 2 packages Jello. Mix until dissolved. Add cherry pie mix and mix well. Cool and then freeze.
Cook rhubarb in water until tender. Add ... heat and add gelatin. Stir until dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Combine rhubarb, sugar and cherry pie filling. Cook 20 minutes. Add Jello, cool and refrigerate. Makes 4 pints.
Cook rhubarb in water until tender. Add ... gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Cook rhubarb in water until tender. Add ... Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Boil fruit and sugar for 8 minutes. Add pie filling and boil 2 minutes more. Remove from heat and add Jello; stir until dissolved. Pour ...
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