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Results 111 - 120 of 127 for cooked raspberry jam
Cook rhubarb until tender. Add sugar. ... constantly. Cook 6-8 minutes more. Remove from heat. Add Jello. Pour in jars and seal. Store in refrigerator.
Mix and let set overnight ... a good boil. Cook 5 minutes or until done. ... strawberry or red raspberry Jello (dry) and cook 15 ... sterilized jars and seal.
Cook rhubarb in 1/2 cup water ... mix and let come to a boil. Take off heat and add Jello. Stir until Jello is dissolved. Put in jars and seal.
Cut up, cook and mash rhubarb. Add the ... 6 ounce of raspberry Jello. Stir well and cool. ... (Makes 9 or 10.) Freeze or keep in refrigerator.
115. RHUBARB JAM
Cook rhubarb and cup of water ... until Jello is dissolved. Put in jars and freeze. Use any one of the above combination of pie filling and Jello.
Cut up rhubarb and cook in 1 cup water until ... Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
117. RHUBARB JAM
Cook rhubarb and sugar together for ... all. Cook 3 minutes more. Then add Jello, stirring until mixed well. Pour into jelly glasses and seal.
119. JAM CRUNCH
Preheat oven to 375 degrees. ... bowl, stir together jam and brandy. With a spoon, ... completely on wire rack. Carefully cut into 1 inch squares.
120. RASPBERRY BARS
Cream butter and sugar until ... lemon juice into jam; spread over base. Sprinkle ... 350 degrees for 25 minutes. Cool; cut into bars. Makes 40.
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