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Results 61 - 70 of 98 for raspberry rhubarb jam
61. RUBY RED JAM
Boil rhubarb and sugar until thick. Remove from heat and add Jello and Kool- Aid. Mix until dissolved. Pour in jars, seal, and chill.
Place rhubarb and sugar in bowl. Let ... After 24 hours refrigeration, jars will keep on cool shell in basement. Okay to double, but don't triple.
63. QUICK JAM
Boil 10 minutes. Add: Keep in refrigerator.
Combine all ingredients and bring to a boil for 4 minutes. Let cool and refrigerate overnight before use.
Mix together in large preserving kettle; bring to a boil. Continue cooking to desired consistency. Pour into sterilized jars and seals, ...
Mix cut up rhubarb and sugar in saucepan. Cook ... Remove from heat and add jello. Stir well and pour into glass jars. Seal. Makes about 3 pints.
Combine above except Jello and set aside 8 minutes. Heat and bring to boil. Simmer for 15 minutes. Add Jello. Stir and place in jars with ...
Bring rhubarb, sugar and berries to ... Take off heat and add Jello, stir and pour into glasses or jars. Refrigerate. Makes approximately 1 quart.
In a saucepan bring rhubarb and sugar to boil for 10 minutes. Remove from heat, add Jello and pie mix. Store in jar in refrigerator or freezer.
70. RHUBARB JAM
Mix rhubarb and sugar and let stand ... and sugar 15 minutes. Remove from heat and stir in Jello. Refrigerate or freeze. Makes 4 small glasses.
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