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Results 51 - 60 of 423 for rhubarb jam
Let rhubarb and sugar set overnight. Bring ... minutes. Take off stove. Then add 1 pkg. strawberry Jello. Put into containers and store in freezer.
Combine rhubarb, sugar, strawberries, and lemon ... gelatin. Pour into small containers and seal. Store in freezer, refrigerate after opening.
Soak apricots in water 12 hours. Stir in rhubarb. Cook in large saucepan, ... 1 tablespoon of jam onto a saucer. Let cook ... bath for 10 minutes.
Cook rhubarb 10 minutes. Cool for 10 minutes. Add 1 can pie filling and 1 (3 oz.) box Jello. Stir well. Spoon jam into jars with covers 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.
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.
Mix rhubarb and sugar. Let set 8 ... Remove from heat and add crushed pineapple and jello. Stir and put in containers. Makes about 3 1/2 pints.
Pour sugar over the chopped rhubarb. Let stand overnight. Add ... jars and seal. Refrigerate or process in a boiling water bath for 10 minutes.
To prepare fruit: Wash rhubarb and slice thin or chop; ... berries. To make jam: Measure prepared rhubarb and ... immediately. Makes 9 (6 ounce) glasses.
60. 11-7 RHUBARB JAM
Cook rhubarb (only) for a few minutes ... soft. Add Jello and stir. Pour into sterile jars. Cover with paraffin or cap tightly and refrigerate.
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