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Results 11 - 20 of 242 for rhubarb strawberry jam
Combine rhubarb, sugar, strawberries, and lemon ... gelatin. Pour into small containers and seal. Store in freezer, refrigerate after opening.
In saucepan, combine rhubarb, sugar and strawberries. Cook ... exactly 15 minutes. Remove from heat and stir in jello. Put in jars to cool and seal.
Combine rhubarb, water and pectin and ... Add strawberries. Mix well. Ladle into jars. Let stand at room temperature until set. Store in freezer.
In large saucepan, crush strawberries slightly. Add rhubarb, pectin, sugar and sugar ... canning jars to 1" from top. Yield: 5 to 6 half pints.
Mix rhubarb and sugar in Dutch oven. ... containers. Cover tightly; cool. Refrigerate or freeze no longer than 3 months. About 8 half-pints jam.
Wash rhubarb, slice thin. Add water, ... and skim the jam for 5 minutes. Ladle into ... and seal immediately. Makes about 9 (6 ounce) glasses.
Slice thin or chop (do not peel) red stalked rhubarb. Crush fully ripe strawberries. ... top and threads of jars with cloth and seal with lids.
Crush strawberries in pot. Add rhubarb, lemon juice and pectin. ... at the top. Process 10 minutes in a boiling water bath. Yields about 6 cups.
Mix strawberries, rhubarb, Sure Jell, 1/2 teaspoon ... minute, stirring constantly. Remove from heat and pour into containers. Let cool and freeze.
Boil together rhubarb, sugar and water for 10 minutes. Take off stove and add pineapple and jello. Pour into sterile jars and lids. Seal.
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