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Results 11 - 20 of 34 for freezer rhubarb strawberry jam
Combine rhubarb and sugar; refrigerate overnight. Add ... dissolved, then pour into freezer containers and refrigerate or freeze. Makes 3 half-pints.
Mix rhubarb and sugar. Set overnight. Boil 10 minutes. Remove from heat. Add butter and Jello. Stir until dissolved. Freeze.
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.
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.
Let rhubarb and sugar soak overnight to ... in jars for expansion. The jello covers the rhubarb taste so the jam tastes like the jello flavor.
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. Let stand 1 hour. Cook to a sauce. Add Jello, cool and fill cold jars. Makes about 3 pints.
Mix all together in Dutch oven. Let heat to boil; cook for 20 minutes, skimming foam off the top. Cool. Put into containers and freeze.
Cook until boiling, stirring constantly. ... Pour into scalded freezer containers and let cool before covering with air tight lids. Store in freezer.
Mix everything in saucepan. Heat to boiling, cooking 20 minutes. Skim off any foam. Cool and put in 8 ounce plastic container and freeze.
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