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Results 71 - 80 of 223 for freezer jams
Mix sugar and rhubarb; cook over low heat 10 to 15 minutes. Remove from heat and add Kool-Aid and Jello. Dissolve well. Cool and freeze.
Mash strawberries and combine sugar. Let stand 1 hour. Heat over low heat until sugar is dissolved. Heat to boiling and simmer 10 minutes. ...
Stir strawberries and sugar in bowl. Let stand 10 minutes. Bring water and pectin to boil and boil 1 minute, stirring constantly. Add ...
Thoroughly mix fruit and sugar in large bowl. Let stand 10 minutes. Mix water and pectin in saucepan. Boil 1 minute, stirring constantly. ...
Mix fruits and sugar thoroughly ... hours. Store in freezer. After opening, store in refrigerator up to 3 weeks. Makes 6 (8 ounce) containers.
Mash strawberries very fine; add ... inch at top. Seal; let stand at room temperature for 24 hours. Store jam in freezer. Yields: about 5 cups.
Wash hull and crush berries. ... hours. Then store in freezer. Yield: 7 cups. This is delicious and does not take a lot of time or space in freezer.
Let rhubarb and sugar stand overnight. Then boil for 10 minutes. Add pie filling. Bring to a boil and add Jello, stirring to dissolve. ...
79. FREEZER JAM
Mix strawberries and sugar, let stand 1/2 hour. Bring mixture to a boil. Boil 5 minutes, stir in the Jello. Put in small jars. Cover. Cool. ...
Measure 1 3/4 c. crushed ... 3 minutes. Pour jam into clean freezer containers, leaving 1/2 inch head ... refrigerate. Makes about 4 half-pints.
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