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Results 41 - 50 of 57 for rhubarb jelly
41. RHUBARB JELLY
Let rhubarb and sugar set 5 hours. Stir often. Boil 10 minutes. Take off heat. Add strawberry Jello. Must be kept in refrigerator. Do not wax top.
42. RHUBARB JELLY
On medium heat, cook rhubarb and sugar until liquified. Add package of Jello. Cook about 5 minutes on low heat while it thickens. Then refrigerate.
43. RHUBARB JELLY
Pour sugar over rhubarb and let stand overnight. Next ... to 10 minutes. Remove from heat. Stir in Jello. When dissolved, pour in jars and seal.
44. RHUBARB JELLY
Mix rhubarb and sugar, let stand overnight ... mixture to a boil, boil for 10 minutes stirring constantly. Add Jello pour into containers and seal.
Cook rhubarb and sugar until done. Add Jello. Thoroughly mix. Put in hot jelly jars. Seal with wax.
46. RHUBARB JELLY
Boil rhubarb, water and sugar together for 5 minutes. Remove from heat and stir in gelatin until dissolved. Pour into jars and seal.
47. RHUBARB JELLY
Simmer rhubarb and water a few minutes; add sugar. Boil 10 minutes. Remove from stove; add 1 package Jello; stir. Put in jars.
48. RHUBARB JELLY
Boil 15 minutes. Remove from heat and add 1 package orange, strawberry or raspberry Jello. Pour into jars and seal. I freeze mine.
Cook rhubarb, sugar and drained, crushed ... boil. Take off fire, and then add 2 packages of strawberry or black cherry Jello. Pour into glasses.
Bring all ingredients to boil and boil for 20 minutes, stirring constantly. Remove from heat. Pour in Jello. Keep refrigerated.
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