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Results 11 - 20 of 47 for rhubarb freezer jam
On medium low heat, bring ... boil again. Remove from heat and add jello. Put in containers and refrigerate or freeze for later. Makes 4 cups jam.
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.
In pan put rhubarb and sugar and bring to ... Substitutions: May use cherry pie filling and cherry Jello or strawberry pie filling and strawberry Jello.
Mix and let stand overnight. Heat and boil until rhubarb is done (not very long). ... small containers in freezer. Tastes like strawberry jam. Delicious as an ice cream topping.
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.
Cook rhubarb until tender. Add Jell-O, stirring well to dissolve. Pour into containers. Cool and freeze.
Combine rhubarb and sugar; refrigerate overnight. Add ... dissolved, then pour into freezer containers and refrigerate or freeze. Makes 3 half-pints.
Let rhubarb and sugar stand overnight. Then ... dissolve. Remove from heat; cool. Put in containers and freeze. Makes about 6 small jars or glasses.
Mix rhubarb and sugar. Let stand 1 hour. Cook to a sauce. Add Jello, cool and fill cold jars. Makes about 3 pints.
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