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Results 51 - 60 of 75 for raspberry rhubarb jello jam
51. RHUBARB JAM
Cut rhubarb in 1/2" slices. Add sugar ... thickens. Stir often. Remove from stove. Add Jello and mix it in slowly. Put in sterilized jelly glasses.
Cook rhubarb in water until tender. Add ... cook 6 to 8 minutes more. Remove from heat and stir in Jello. Keep in the refrigerator or freezer.
Mix rhubarb and sugar and let stand ... 5 minutes, then add Jello and mix well. Put into desired containers; chill, then freeze. Makes 5 cups.
Cook first 3 ingredients about 10 minutes. Remove from heat. Stir in Jello. Pour into jars and seal.
55. RHUBARB JAM
Allow rhubarb and sugar to stand 2 ... boiling point. Add jello and mix until dissolved. Pour ... and put in refrigerator. Will keep for 1 year.
56. RHUBARB JAM
Cut rhubarb into very thin slices. Mix ... overnight. Boil 20 minutes, add 1 package Jello, stir until dissolved. Seal while hot. Refrigerate or freeze.
57. RHUBARB JAM
Cook rhubarb and cup of water until ... small boxes of Jello. Mix until Jello is ... any one of the above combination of pie filling and Jello.
58. RHUBARB JAM
Allow rhubarb and sugar to about 2 ... pineapple. Cook until rhubarb is barely tender. Add Jello and mix until dissolved. Pour into jars and seal.
59. RHUBARB JAM
Cook rhubarb and sugar together for 12 ... all. Cook 3 minutes more. Then add Jello, stirring until mixed well. Pour into jelly glasses and seal.
Mix and let set overnight rhubarb and sugar. Bring mixture to ... strawberry or red raspberry Jello (dry) and cook 15 minutes ... sterilized jars and seal.
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