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Results 111 - 120 of 169 for jam pie filling
Cook rhubarb and water until ... stirring constantly. Add pie filling and cook 8 minutes more. ... until dissolved. Put in container and freeze.
Cut rhubarb and cook in ... stirring constantly. Add pie filling and cook 5 to 8 ... use strawberry Jello instead of raspberry Jello if desired.
113. RHUBARB CHERRY JAM
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 and sugar for about 5 minutes. Add pie filling and cook 5 minutes more; ... stove and stir in the Jello. Put in jars and refrigerate.
Boil 10 minutes. Add 2 (3 ounce) raspberry Jello. Put in jars. (I freeze it.)
116. RHUBARB FRUIT JAM
Cook rhubarb and sugar together about 10 minutes. Add pie filling and cook another 10 minutes. ... of pie filling. Freeze or seal in hot jars.
Cook rhubarb and water until ... sugar is dissolved. Add pie mix and cook 5-8 minutes. Add jello and cook 2 minutes. Cool. Refrigerate or freeze.
118. APRICOT PIE
1. Sift flour and salt ... bottom of a pie tin and bake for 15 ... Melt the currant jam in the top of a ... overnight or for about 8 hours. Serves 6.
119. RASPBERRY JAM
Cook first 3 ingredients for 20 minutes. Then add 2 (3 ounce) packages raspberry Jello. Heat until boiling. Pour in jars and seal. May be ...
120. RHUBARB JAM
Cook rhubarb in water until ... 1 minute. Add pie filling. Cook 5 minutes. Take ... Jello - peach pie filling Put pie fillings in blender to puree.
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