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Results 81 - 90 of 98 for raspberry rhubarb jam
Mix and let set overnight rhubarb and sugar. Bring mixture to ... strawberry or red raspberry Jello (dry) and cook 15 ... sterilized jars and seal.
82. RHUBARB JAM
Cut rhubarb into very thin slices. Mix ... overnight. Boil 20 minutes, add 1 package Jello, stir until dissolved. Seal while hot. Refrigerate or freeze.
83. RHUBARB JAM
Cook rhubarb and sugar together for 12 ... all. Cook 3 minutes more. Then add Jello, stirring until mixed well. Pour into jelly glasses and seal.
Cook rhubarb until tender. Add sugar. Cook ... Cook 6-8 minutes more. Remove from heat. Add Jello. Pour in jars and seal. Store in refrigerator.
Cut up, cook and mash rhubarb. Add the sugar and ... 6 ounce of raspberry Jello. Stir well and cool. ... or 10.) Freeze or keep in refrigerator.
86. RHUBARB JAM
Cook rhubarb and cup of water until ... Jello is dissolved. Put in jars and freeze. Use any one of the above combination of pie filling and Jello.
87. RHUBARB JAM
Allow rhubarb and sugar to stand 2 ... Pour in hot jars, seal or pour into plastic containers. Cool and put in refrigerator. Will keep for 1 year.
Cook rhubarb, sugar and water for 10 minutes. Add dry Jello and pie filling. May freeze or put in jars, seal with wax.
Cover chopped rhubarb with boiling water and let ... minutes. Seal in pint jars. May substitute red raspberries or strawberries for the blackberries.
90. RHUBARB JAM
Allow rhubarb and sugar to about 2 ... pineapple. Cook until rhubarb is barely tender. Add Jello and mix until dissolved. Pour into jars and seal.
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