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Results 21 - 30 of 40 for freezer jam using jello
Mix rhubarb and sugar. Let stand 1 hour. Cook to a sauce. Add Jello, cool and fill cold jars. Makes about 3 pints.
Mix rhubarb and sugar. Set overnight. Boil 10 minutes. Remove from heat. Add butter and Jello. Stir until dissolved. Freeze.
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.
Boil rhubarb with small amount ... pineapple and bring to boil. Add Jello and stir until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
In pan put rhubarb and ... ounce box raspberry Jello, stir until dissolved. Put ... cherry Jello or strawberry pie filling and strawberry Jello.
Let rhubarb and sugar stand ... boil and add Jello, stirring to dissolve. Remove ... containers and freeze. Makes about 6 small jars or glasses.
Mix in 4 quart saucepan. Let heat to boiling and cook 20 minutes. Within 5 minutes, skim off foam on top. Cool and put in containers. ...
Mix in 4 quart saucepan, heat to boil. Cook 20 minutes (within 5 minutes, skim off foam). Cool. Put into containers. Freeze.
Add sugar to rhubarb and ... overnight. Boil rhubarb mixture 10-15 minutes and add Jello. Put in jars and ... hours before putting in freezer.
Mix everything in saucepan. Heat to boiling, cooking 20 minutes. Skim off any foam. Cool and put in 8 ounce plastic container and freeze.
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