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Results 111 - 120 of 242 for rhubarb-strawberry jam
111. RHUBARB JAM
Cook rhubarb and water until done. Add sugar and jello. Boil 1 minute or until dissolved. Put in jars; cool, then freeze.
112. RHUBARB FREEZER JAM
Mix rhubarb and sugar. Set overnight. Boil 10 minutes. Remove from heat. Add butter and Jello. Stir until dissolved. Freeze.
Boil rhubarb, water and sugar together ... immediately. Makes 4 half pints. Variation: 1 16 oz. package frozen strawberries or raspberries can be added.
Combine rhubarb and sugar; refrigerate overnight. Add ... dissolved, then pour into freezer containers and refrigerate or freeze. Makes 3 half-pints.
115. RHUBARB JAM
Mix sugar and rhubarb. Let stand until liquid ... jars and seal. Makes 2 pints and 6 quilted jelly jars. Can be used on ice cream and many others.
116. 11-7 RHUBARB JAM
Cook rhubarb (only) for a few minutes ... soft. Add Jello and stir. Pour into sterile jars. Cover with paraffin or cap tightly and refrigerate.
117. RHUBARB FREEZER JAM
Cut up rhubarb and add sugar; let stand overnight. In the morning, cook 10 minutes and then add Jello. Stir until dissolved, then put in jars.
118. RHUBERRY JAM
Mix rhubarb and sugar in large kettle ... Skim foam from jam; pour into hot sterilized ... freezer up to 6 months. Makes about 6 1/2 cups jam.
119. RHUBARB JAM
Mix rhubarb with sugar. Let stand overnight. ... minutes. Take off stove and add Jello. Stir well. Pour into jars and refrigerate. Freezes well also.
120. RHUBARB FREEZER JAM
Boil rhubarb with small amount of water ... and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
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