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Results 11 - 20 of 423 for rhubarb jam
11. RHUBARB JAM
Wash and drain rhubarb; mix in sugar and ... COVER. Rhubarb boils over very easily. Do not peel red off rhubarb as this gives jam beautiful color.
Mix and let stand overnight. Heat and boil until rhubarb is done (not very long). ... Tastes like strawberry jam. Delicious as an ice cream topping.
Boil rhubarb and sugar together for 20 ... is completely stirred in. Put into jelly jars. Makes 10 to 12 half pint jars. This jam freezes well.
Wash rhubarb, slice thin. Add water, ... and skim the jam for 5 minutes. Ladle into ... and seal immediately. Makes about 9 (6 ounce) glasses.
In large saucepan, crush strawberries slightly. Add rhubarb, pectin, sugar and sugar ... canning jars to 1" from top. Yield: 5 to 6 half pints.
Boil rhubarb, blueberries, sugar and raspberries 5-10 minutes. Add jello; seal in jars.
Mix rhubarb, pineapple and sugar together ... all the time. Remove from heat; add the Jell-O, mixing well. Seal in glass jars. Makes 3 1/2 pints.
18. RHUBARB JAM
Boil rhubarb and sugar together for 12 ... completely dissolved. Pour into clean jam or jelly jars. Refrigerate. It will set in a couple of hours.
Put rhubarb and sugar in a saucepan. Cover and leave overnight. Boil 10 minutes, stir in Jello. Put in 1 pint jars. Cool and freeze.
Mix rhubarb and sugar. Set overnight. Boil 10 minutes. Remove from heat. Add butter and Jello. Stir until dissolved. Freeze.
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