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Results 1 - 10 of 30 for strawberry freezer jam jello
Mix rhubarb and sugar. Let ... minutes. Remove from heat and add crushed pineapple and jello. Stir and put in containers. Makes about 3 1/2 pints.
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.
3. FREEZER JAM
Mix strawberries and sugar, let ... mixture to a boil. Boil 5 minutes, stir in the Jello. Put in small jars. Cover. Cool. Freeze. Makes 2 pints.
Boil rhubarb with small amount ... pineapple and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
Combine rhubarb and sugar; refrigerate ... stir in the Jello. Stir until dissolved, then pour into freezer containers and refrigerate or freeze. Makes 3 half-pints.
Mash strawberries and combine sugar. ... boiling and simmer 10 minutes. Remove from heat. Add Jello. Pour into sterilized jars. Cool. Then freeze.
Cut up rhubarb and add sugar; let stand overnight. In the morning, cook 10 minutes and then add Jello. Stir until dissolved, then put in jars.
Mix rhubarb and sugar. Set overnight. Boil 10 minutes. Remove from heat. Add butter and Jello. Stir until dissolved. Freeze.
Mix rhubarb and sugar. Let stand 1 hour. Cook to a sauce. Add Jello, cool and fill cold jars. Makes about 3 pints.
Let rhubarb and sugar soak ... heat and add jello. Stir well until jello ... covers the rhubarb taste so the jam tastes like the jello flavor.
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