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Results 11 - 20 of 54 for rhubarb cherry jam
Cook rhubarb in water until tender. Add ... heat and add Jello; stir until dissolved. Pour into jars and seal. Store in refrigerator or freeze.
Cook rhubarb and water until tender. Add ... Wrap or lids. Store in refrigerator or may freeze. Can be used for topping for cake or ice cream.
Cook rhubarb in water until tender. Add ... gelatin and stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Mix and let stand 10 ... from heat. Add 2 packages of 3 ounce cherry Jello. Stir until dissolved. Put in jars. Freeze or keep in refrigerator.
Cook rhubarb in water until tender. Add ... gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Cook rhubarb in water until tender. Add ... gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
Cook 20 minutes. Add 1 (3 ounce) package raspberry jello. Cool and refrigerate. Freezes great. Yield: 4 pints.
Mix rhubarb and sugar and let stand overnight. Boil 10 minutes. Add pie filling, bring to a boil. Add Jello and put in jars and seal.
Cook rhubarb in water until tender. Add ... gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freeze.
Combine rhubarb, sugar and pie filling ... for 20 minutes. Remove from heat and add Jello. Mix well. Pour into jars and freeze after jam cools.
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