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Results 91 - 100 of 169 for rhubarb strawberry jello jam
Mix in 4 quart saucepan, heat to boil. Cook 20 minutes (within 5 minutes, skim off foam). Cool. Put into containers. Freeze.
Mix in saucepan. Heat to boiling and cook 20 minutes. Skim foam off top. Cool and put in containers. Freeze.
Mix in 4 quart saucepan. Let heat to boil and cook 20 minutes (within 5 minutes skim off foam from top). Cool and put in containers. ...
Mix in 4 quart saucepan. Let heat to boiling and cook 20 minutes. Within 5 minutes, skim off foam on top. Cool and put in containers. ...
Use no water. Bring ingredients to ... hard 5 minutes. Remove from heat and add 1 package strawberry Jello. Can as usual. Store in refrigerator.
Add sugar to rhubarb in a large bowl. Let ... mixture to a boil and boil for 15 minutes. Add Jello. Allow to cool a bit. Put in jars and seal.
97. RHUBARB JAM
Cook rhubarb in 1 cup water until soft. ... stir until dissolved. Remove from heat. Add Jello, stir until dissolved. Pour into jars and process.
Cut rhubarb. Add sugar. Let stand overnight. Boil mixture to full boil. Cook 2-3 minutes. Add Jello; mix well. Put in jars and refrigerate.
Bring rhubarb, sugar and berries to ... Take off heat and add Jello, stir and pour into glasses or jars. Refrigerate. Makes approximately 1 quart.
100. RHUBARB JAM
Put cut rhubarb in kettle pour sugar over ... minutes. Take off stove and cool a few minutes. Add Jello and stir to dissolve. Put in sterilized jars.
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