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Results 21 - 30 of 169 for strawberry rhubarb jello jam
Cook rhubarb until soft, (do not add ... until boiling, add jello. Stir until dissolved, cool ... of jello as jam tends to be too thin. ... 10 (8 oz.) jars.
22. JAM
Let fruit and sugar set for one hour. Then boil ten minutes. Add Jello and boil two minutes. Put in jars.
Let rhubarb and sugar soak overnight to ... heat and add jello. Stir well until jello ... rhubarb taste so the jam tastes like the jello flavor.
24. HEAVENLY JAM
Combine all except jello; have a high heat ... heat and boil 20 minutes. Stir in jello until dissolved; remove from heat; put in jars and seal.
25. 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.
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.
27. 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.
Put sugar in rhubarb and let stand for several ... burner and add Jello. Stir until dissolved. Beat slightly with mixer. Pour into jars and seal.
29. RHUBARB JAM
Cook rhubarb and water until done. Add sugar and jello. Boil 1 minute or until dissolved. Put in jars; cool, then freeze.
Combine rhubarb and sugar; refrigerate overnight. Add ... stir in the Jello. Stir until dissolved, then ... refrigerate or freeze. Makes 3 half-pints.
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