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Results 71 - 80 of 98 for raspberry rhubarb jam
71. RHUBARB JAM
Mix rhubarb, sugar and water together ... gelatin. Pour into hot jars and seal with paraffin. Store in refrigerator. Should keep about 1 year.
72. RHUBARB JAM
Place rhubarb and sugar in large sauce ... Remove from heat and add Jello. Mix well. Pour into glasses or bowls. Cool and place in refrigerator.
73. 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 first 3 ingredients about 10 minutes. Remove from heat. Stir in Jello. Pour into jars and seal.
Cut rhubarb and cook in 1 cup ... process in hot water bath for 10 minutes. NOTE: May use strawberry Jello instead of raspberry Jello if desired.
76. RUBY RED JAM
Cook rhubarb and sugar over low heat until slightly thickened. Remove from heat. Add gelatin and Kool aid. Pour in hot jars and seal with paraffin.
77. RASPBERRY JAM
Cook first 3 ingredients for ... (3 ounce) packages raspberry Jello. Heat until boiling. Pour ... May be frozen. I freeze mine in baby food jars.
Cook rhubarb and sugar for about 5 ... pie filling and cook 5 minutes more; remove from stove and stir in the Jello. Put in jars and refrigerate.
Cook rhubarb and water until tender. Add ... dissolved. Add pie mix and cook 5-8 minutes. Add jello and cook 2 minutes. Cool. Refrigerate or freeze.
Cook rhubarb and water until tender. Add ... 8 minutes more. Remove from heat and add Jello. Stir until dissolved. Put in container and freeze.
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