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Results 111 - 120 of 423 for rhubarb jam
111. GINGERED RHUBARB JAM
Combine rhubarb and next 3 ingredients in ... foam; ad red food coloring, if desired. Ladle into hot sterilized jars; seal. Makes three 1/2 pints.
Mix rhubarb and sugar. Let stand overnight. ... and add strawberry Jello, then boil 2 minutes. Put in jars and seal. Can also be put in freezer.
113. CHERRY RHUBARB JAM
Cook rhubarb in water until tender. Add ... heat and add Jello; stir until dissolved. Pour into jars and seal. Store in refrigerator or freeze.
114. CHERRY RHUBARB JAM
Cook rhubarb in water until tender. Add ... gelatin and stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
115. RHUBARB APRICOT JAM
Cook rhubarb and sugar until soft. Add ... 15 to 20 minutes. Remove from stove and add 1 box orange Jello. Stir well and put in jars and seal.
Clean and cut rhubarb into small pieces. Sprinkle sugar ... few minutes longer until strawberries are soft. Add Jello. Put into jars immediately.
117. RHUBARB JAM
Boil rhubarb, sugar, and pineapple together 30 minutes. ... add gelatin. Skim off foam and seal in jars 10 minutes in boiling water or freeze.
Bring rhubarb and sugar to a boil ... paraffin. Store in cool place. Keeps indefinately. Delicious on toast, topping for ice cream or cake filling.
Boil rhubarb, sugar and water for 10 minutes. Add pineapple and simmer 10 minutes. Add Jello; mix well. Refrigerate indefinitely.
120. RHUBARB JAM
Cook rhubarb and sugar together for 12 ... Then add gelatin, stirring until dissolved. Pour jam into sterilized glasses and seal with paraffin.
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