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Results 71 - 80 of 423 for rhubarb jam
71. RHUBARB JAM
Cook rhubarb and water until done. Add sugar and jello. Boil 1 minute or until dissolved. Put in jars; cool, then freeze.
Cook first 3 ingredients until rhubarb is tender. Remove from heat ... scalded freezer jars or plastic containers; cool completely before freezing.
In saucepan, combine rhubarb, sugar and strawberries. Cook ... exactly 15 minutes. Remove from heat and stir in jello. Put in jars to cool and seal.
Bring to a boil. Add ... several minutes until rhubarb is soft. Remove from heat ... in freezer. No need to seal. Fruit and Jello may be varied.
Mash berries. Combine with rhubarb. Add 4 cups sugar. ... Makes 2 1/2 pints. Longer cooking will thicken this runny jam. Good on cake or ice cream.
Let rhubarb and sugar stand overnight. Then ... dissolve. Remove from heat; cool. Put in containers and freeze. Makes about 6 small jars or glasses.
Mix rhubarb, berries, and sugar. Stir ... until dissolved. Put in jars. Seal or freeze. The jam will keep in the refrigerator for several months.
Rinse rhubarb and cut in 1/4 inch ... foam. Immediately ladle jam into clean hot 1/4 pint ... wire rack or towel. Makes about ten 1/2 pint jars.
79. RHUBARB JAM
Mix and set overnight. In ... 1/2 minutes if rhubarb has a lot of moisture). ... until well dissolved. Put in jelly glasses and top with paraffin.
80. RHUBARB JAM
Cook rhubarb and sugar for 12 minutes ... and cook 3 minutes more. Add Jello stirring until dissolved. Pour jam into jars and seal with paraffin.
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