Jam Pie - Recipes - Page 9

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Results 81 - 90 of 103 for jam pie

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81. RHUBARB-CHERRY JAM

Cook 20 minutes. Add 1 (3 ounce) package raspberry jello. Cool and refrigerate. Freezes great. Yield: 4 pints.

82. CHERRY-RHUBARB JAM

Cook rhubarb in water until ... stirring constantly. Add pie filling and cook 6 to ... Pour into jars and seal. Store in refrigerator or freezer.

83. RHUBARB-BLUEBERRY JAM

Cook rhubarb in 1/2 cup ... stirring often. Add pie mix and let come to ... and add Jello. Stir until Jello is dissolved. Put in jars and seal.

84. RHUBARB & BLUEBERRY JAM

Boil 10 minutes. Add 2 (3 ounce) raspberry Jello. Put in jars. (I freeze it.)

85. RHUBARB-BLUEBERRY JAM

Mix and let stand 10 minutes. Bring to a boil, then cook at medium heat for 15 minutes. Remove and add 6 ounce package raspberry Jello; ...

86. RASPBERRY JAM

Cook first 3 ingredients for 20 minutes. Then add 2 (3 ounce) packages raspberry Jello. Heat until boiling. Pour in jars and seal. May be ...

87. RHUBARB-BLUEBERRY JAM

Cut up, cook and mash ... can of blueberry pie mix. Cook 2 or 3 ... into small jelly glasses. (Makes 9 or 10.) Freeze or keep in refrigerator.

88. RHUBARB BLUEBERRY JAM

Cook rhubarb and water until ... stirring constantly. Add pie filling and cook 8 minutes ... Stir until dissolved. Put in container and freeze.

89. RHUBARB - BLUEBERRY JAM

Cook rhubarb and water until ... sugar is dissolved. Add pie mix and cook 5-8 minutes. Add jello and cook 2 minutes. Cool. Refrigerate or freeze.

90. RHUBARB-BLUEBERRY JAM

Cook rhubarb, sugar and water for 10 minutes. Add dry Jello and pie filling. May freeze or put in jars, seal with wax.

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