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Results 31 - 40 of 242 for strawberry rhubarb jam
Mix sugar and rhubarb; cook over low heat 10 to 15 minutes. Remove from heat and add Kool-Aid and Jello. Dissolve well. Cool and freeze.
Put rhubarb and sugar in a saucepan. Cover and leave overnight. Boil 10 minutes, stir in Jello. Put in 1 pint jars. Cool and freeze.
Take a large heavy pot ... foam. Pour the jam into warm, scalded jars. Seal. ... before using, then wash gently. Drain well in a sieve or colander.
Bring rhubarb, sugar and pineapple to ... wax or seal. Jello should be added to boiling hot rhubarb. Use a large kettle as it boils over easily.
Cook on stove top for ... 3 1/2 ounces strawberry jello until dissolved. Pour into jam jars; wipe off top of ... hot, then put in refrigerator).
Add together and let sand overnight in refrigerator. Cook until soft and add 1 small box wild strawberry Jello. Cool and serve as jam.
Cook first 3 ingredients until rhubarb is tender. Remove from heat ... scalded freezer jars or plastic containers; cool completely before freezing.
Cook rhubarb until tender. Add Jell-O, stirring well to dissolve. Pour into containers. Cool and freeze.
Boil rhubarb, sugar, and pineapple for ... stirring constantly. Remove from heat, add Jello and stir until dissolved. Place into hot jars and seal.
Mix first 4 ingredients together and simmer until rhubarb is tender (or 4 to ... and stir until mixed. Cool and put in jars. Cover with paraffin.
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