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Results 1 - 10 of 423 for rhubarb jam
1. RHUBARB JAM
Wash and remove leaves from rhubarb. Cut stalks into 2-3 ... ginger. Ladle the jam into clean, sterilized 1/2 pint ... water bath for 10 minutes.
Wash rhubarb stalks thoroughly and cut into ... gelatine while stirring until the gelatine is dissolved. Pour into containers and refrigerate.
Wash and dice rhubarb and toss with sugar and ... desired for freezer jam or in sterile jars/hot bath ... Makes about 5 (8 to 12 oz.) jars of jam.
Combine fruit and sugar; stir over low heat until sugar is dissolved. Cook over medium heat for 10 to 13 minutes until thick and clear. ...
Combine ingredients in a large wide stainless steel heavy pot. Bring to a full rolling boil for one minute. Remove from heat. Add 1 bottle ...
Mix all ingredients thoroughly in ... heat. Let the jam boil for 4 minutes. Take ... jam is cool top all jars with 1/4 inch layer of paraffin.
In medium saucepan, combine rhubarb, sugar and pineapple; boil ... and tighten. As jam cools, lids will pop. Cool ... once jars. Defrost to serve.
Combine the diced rhubarb and sugar and let stand ... for 10-15 minutes. Stir in package of Jello. Pour into jam jars and freeze when jam cools.
Mix sugar and rhubarb and allow to stand until ... more. Remove from heat; add Jello and stir until dissolved. Pour into sterilized jars and seal.
Boil rhubarb with small amount of water ... and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
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