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Results 111 - 120 of 247 for jello strawberry jam
111. RHUBARB FREEZER JAM
Mix in 4 quart saucepan. Let heat to a boil and cook 20 minutes (within 5 minutes, skim off foam on top). Cool and put in containers. ...
Mix rhubarb and sugar. Cook ... Let cool for a few minutes. Add strawberry Jello. Stir until dissolved. Put into jars. Freeze until ready to use.
113. FIG JAM
Put all of these in pot and cook for 15 minutes. After they begin to boil place in jars. Seal while hot. Process for 10 minutes in boiling ...
Boil tomatoes and sugar, about 12 minutes. Remove from heat and add Jello. Mix well, until Jello is melted. Put in 1/2 pint jars and refrigerate.
Clean and cut rhubarb into ... strawberries, if desired. Cook a few minutes longer until strawberries are soft. Add Jello. Put into jars immediately.
Mix rhubarb and sugar. Let ... heat. Add dry Jello and drained pineapple. Store in ... refrigerator. Keeps well. Can be stored for 2 to 3 months.
117. RHUBARB FREEZER JAM
Mix all together in Dutch oven. Let heat to boil; cook for 20 minutes, skimming foam off the top. Cool. Put into containers and freeze.
118. PEACH JAM
Combine peaches, pineapple and sugar. Cook 15 minutes. Add Jello, cook until dissolved. Pour into jars and seal.
119. PEACH JAM
Boil first 3 ingredients together ... from heat. Stir in Jello until completely dissolved. Place in sterilized jars and seal. May also be frozen.
Mix rhubarb and sugar. Let ... Remove from heat and add strawberry Jello, then boil 2 minutes. Put in jars and seal. Can also be put in freezer.
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