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Results 21 - 30 of 37 for blueberry rhubarb jam
Combine all ingredients except pectin; mix well. Bring to full boil. Boil hard 1 minute, remove from heat and add pectin. Put in pint jars ...
Cut rhubarb in water until tender, add ... from heat, stir in dry gelatin, until completely. Dissolved, pour into jars and seal. STORE IN FREEZER.
Cook rhubarb in water until tender. Add ... Jello. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.
In a saucepan bring rhubarb and sugar to boil for 10 minutes. Remove from heat, add Jello and pie mix. Store in jar in refrigerator or freezer.
Cook rhubarb in 1/2 cup water until ... and let come to a boil. Take off heat and add Jello. Stir until Jello is dissolved. Put in jars and seal.
Cook rhubarb until tender. Add sugar. Cook ... Cook 6-8 minutes more. Remove from heat. Add Jello. Pour in jars and seal. Store in refrigerator.
Cut up, cook and mash rhubarb. Add the sugar and ... Add can of blueberry pie mix. Cook 2 or ... (Makes 9 or 10.) Freeze or keep in refrigerator.
Cook together 8 to 10 minutes. Add 1 can blueberry pie filling and cook 8 ... and mix. Apricot pie filling can be used, but use apricot Jello.
Mix and let stand 10 minutes. Bring to a boil, then cook at medium heat for 15 minutes. Remove and add 6 ounce package raspberry Jello; ...
Cook rhubarb, sugar and water for 10 minutes. Add dry Jello and pie filling. May freeze or put in jars, seal with wax.
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