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Results 71 - 80 of 194 for jam gelatin
Cook rhubarb until tender in ... 5-8 minutes. Remove from heat; add gelatin and stir until completely dissolved. Keep in refrigerator or freezer.
72. ZUCCHINI JAM
Add 1 cup water to ... juice and pineapple. Cook 6 more minutes. Add apricot gelatin and cook 6 more minutes. Seal in jelly glasses or pint jars.
73. RHUBARB JAM
Cook rhubarb and sugar together ... more. Then add gelatin, stirring until dissolved. Pour jam into sterilized glasses and seal with paraffin.
74. ZUCCHINI JAM
Combine zucchini and lemon juice ... off heat; add gelatin. Stir until dissolved. Seal in sterilized jars. Process in hot water bath for 10 minutes.
75. RHUBARB JAM
Mix together in large pan ... stir in cherry gelatin. Pour into clean jars ... over cook and jam becomes too thick and sugary, ... (until sugar crystals dissolve).
76. GREEN TOMATO JAM
Place tomatoes and sugar in ... heat and stir in gelatin. Pour mixture into 4 prepared (8 ounce) jelly jars. Seal with jar lids or paraffin wax.
77. ZUCCHINI JAM
Combine zucchini and lemon juice, ... from heat. Add gelatin, stir until dissolved. Seal in ... jars. Process in hot water bath for 10 minutes.
78. JELLY OR JAM
Soak gelatin in cold water. Add Certo ... Freeze in small containers. Remove only the amount of jelly that can be used in 3 or 4 days at a time.
79. BERRY JAM
Sprinkle all gelatin over 1/2 cup fruit juice. ... Simmer 3-5 minutes. Pour into sterilized containers. Seal with paraffin. 10-15 calories/teaspoon.
Cook rhubarb in water until tender. Add sugar and cook a few minutes longer. Add pie filling and cook 6-8 minutes more. Remove from heat ...
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