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Results 51 - 60 of 98 for raspberry rhubarb jam
51. RHUBARB JAM
Mix rhubarb and sugar and let stand ... foam. Pour into jars or freezer containers. Stores up to 3 weeks in refrigerator or 6 months in freezer.
Boil rhubarb, sugar and water for 10 minutes. Add pineapple and simmer 10 minutes. Add Jello; mix well. Refrigerate indefinitely.
Combine rhubarb, add sugar and let ... Pour into sterilized jars, seal with paraffin or canning jars and water bath for 5 minutes. Makes 3 pints.
54. EASY RHUBARB JAM
Boil rhubarb, sugar and pie mix for 10 minutes. Add Jello, stirring well. This is also good using apricot pie mix and apricot Jello.
In 1 cup of water, cook rhubarb until slightly tender. Add 5 ... stove and add 2 packages of Jello. Pour into pint jars and seal. Tastes wonderful.
Combine rhubarb, sugar and pineapple in ... prevent burning. Remove from heat, add raspberry gelatin. Stir well. Put in jars or glasses and seal.
Mix rhubarb and sugar. Let stand 30 ... Store in jars or plastic containers. Keep in refrigerator. Keeps well. Can be stored for 2 to 3 months.
Mix sugar, pie filling and rhubarb. Stir. Boil slowly 10 ... mixture into hot sterilized jars. Let stand until cold. Cover and freeze. 4-5 pints.
Cook rhubarb in water until tender. Add ... add Jello. Stir until completely dissolved. Pour into jars. Seal and store in refrigerator or freeze.
Cook rhubarb until tender. Add sugar and ... the Jello, stir until dissolved. Pour into containers and cool. Store in refrigerator or freezer.
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