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Results 101 - 110 of 242 for rhubarb-strawberry jam
Cook rhubarb and sugar until it makes a sauce. Remove from heat and add Jello. Stir until dissolved. Pour in jars and seal.
Mix rhubarb and sugar together and let ... minutes over medium heat stirring constantly. Add jello. Stir to dissolve. Cool and stove in refrigerator.
Cut up rhubarb in 1/4-inch pieces. Sprinkle the ... well and put in jars. Doesn't have to be frozen. Put wax on top and it will keep a long time.
Mix well and let set ... minutes. Stir in one 3 ounce package strawberry Jello. Pour in clean jars. Let set for 24 hours then refrigerate or freeze.
Cut rhubarb in 1/2 inch piece; wash ... sugar and cook 15 minutes longer. Pour in hot, sterile jars, and seal with 1/2 inch melted paraffin. Label.
Mix first three ingredients together ... Add 6 ounce strawberry Jello after boiling. Sterilize jars 1 pint size or smaller. Seal with cover only.
Cook rhubarb in enough water so it ... into jars or glasses. Store in refrigerator or freezer. If desired, add small can of crushed pineapple.
Cook rhubarb until soft, (do not add ... batch, I use an additional 3 oz. pkg. of jello as jam tends to be too thin. Makes about 10 (8 oz.) jars.
109. MAY DAY JAM
In a 6 quart pot, combine rhubarb, pineapple and strawberries. Gently ... hot constantly, bring jam to a boil over medium ... ON A PARAFFIN FIRE.
110. HEAVENLY JAM
Combine all except jello; have a high heat until it boils; reduce heat and boil 20 minutes. Stir in jello until dissolved; remove from ...
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