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Results 11 - 20 of 103 for jam pie
Combine and let set overnight. ... Stir in cherry pie filling and cherry Jello and ... cream, sponge or pound cake. This is an excellent jam.
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.
Cook rhubarb in water until ... more minutes. Add pie filling and cook eight minutes, ... not a shelf jam.) Cook's comment: One can ... jam - real good!
Cook rhubarb until soft, (do ... sugar and blueberry pie filling. Cook until boiling, add ... of jello as jam tends to be too thin. ... 10 (8 oz.) jars.
Cook rhubarb in water until ... few minutes. Add pie filling and cook 10 minutes, ... Pour into jars and seal or store in refrigerator or freezer.
Combine rhubarb and sugar in ... Add the apricot pie filling and bring to a ... or freeze. The jam also can be made with ... filling and strawberry gelatin.
Cook the rhubarb, pie mix and sugar for 10 ... Mix all; let cool. Put in jars and freeze. Keep refrigerated when used or once jar is reopened.
Cook rhubarb in water until ... stirring constantly. Add pie filling. Cook 8 to 10 ... until completely dissolved. Pour into jars. Cool and freeze.
Boil rhubarb, blueberries, sugar and raspberries 5-10 minutes. Add jello; seal in jars.
Let rhubarb and sugar stand ... 10 minutes. Add pie filling. Bring to a boil ... in containers and freeze. Makes about 6 small jars or glasses.
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