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Results 31 - 40 of 98 for raspberry rhubarb jam
Cook rhubarb with water on low heat ... dissolved. Add blueberries and boil for 10 minutes. Add Jello and stir until dissolved. Put in jars and seal.
Combine fruit and 2 1/2 cups sugar. Boil 3 minutes. Add remaining sugar and boil 5 minutes more. Pour into jars and seal.
Cook rhubarb until soft, (do not add ... batch, I use an additional 3 oz. pkg. of jello as jam tends to be too thin. Makes about 10 (8 oz.) jars.
34. 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.
Cook rhubarb and water until soft. Let cool completely and then add sugar free Jello and Sweet 10. Put in clean jars and refrigerate.
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.
Cook rhubarb in water until tender; add ... not a shelf jam.) Cook's comment: One can ... filling is enough for two batches of jam - real good!
38. RHUBARB JAM
Cook rhubarb and sugar for 12 minutes ... and cook 3 minutes more. Add Jello stirring until dissolved. Pour jam into jars and seal with paraffin.
Mix rhubarb, berries, and sugar. Stir ... until dissolved. Put in jars. Seal or freeze. The jam will keep in the refrigerator for several months.
Mix the first two ingredients and let stand overnight. The next day bring to a boil and simmer for 7 minutes. Remove from heat, add the ...
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