Let rhubarb and sugar stand overnight in a bowl.
Bring to a boil; add jello.
Boil about 10 minutes.
Pour into hot glasses and seal with paraffin.
In a large skillet, add the rhubarb, sugar, and water; bring to a boil. Cook for ten minutes.
Add the package of jello and boil for one more minute.
Remove from heat and let cool. Store in the refridgerator in an airtight container.
Mix rhubarb with sugar; let stand overnight.
Cook rhubarb until soft.
Add dry jello and Kool-Aid.
Seal in jelly jars and process or freeze.
Mix rhubarb and sugar.
Let stand overnight.
In morning, add jello.
Heat to boiling and boil 1 minute.
Pour into sterilized jars and seal.
Uses lots of rhubarb in short time.
Let rhubarb and sugar stand overnight.
Cook 15 minutes or until done.
Add jello and stir until dissolved. Pour in glasses and seal.
Cut up rhubarb and cook with 3/4 cup of water and sugar until rhubarb is tender.
Add jello and stir well.
Pour mixture into clean, hot jars.
Mixture will be runny at first, but will set in the refrigerator.
Keep refrigerated.
Mix rhubarb and sugar together and set aside for several hours to form juice. Boil 10 minutes stirring constantly. Cool a few minutes. Add jello. Stir well and refrigerate.
Mix fruit and sugar in large pan.
Bring to a boil and boil 3 minutes.
Add Jello.
Freeze in freezer containers.
nough that there are no recipes, or it is hard to
ampantscotland.com, most pie crust recipes are made with half lard
If you're the do-it-yourself type, here are some recipes for making yogurt at home.
You might not have the pleasure of milking your own cow, goat or camel like the biblical people did, but you can still turn out some healthful, tasty yogurt and maybe add a few years to your life at the same time.
oil while you prepare the jam. Allow it to boil for
For thin jam, use 1 box jello; thick jam, use 2 boxes jello.
Boil rhubarb and sugar together for 12 minutes, stirring often.
Add the small can of crushed pineapple.
Remove from the heat and add the Jello.
Stir until the Jello is completely dissolved.
Pour into clean jam or jelly jars.
Refrigerate.
It will set in a couple of hours.
Add 1 cup water to zucchini.
Bring to a boil and cook 6 minutes.
Add next 3 ingredients and cook 6 minutes more.
Add jello and stirring, continue to cook until it is dissolved.
Also stir jam while it is cooking.
You can use other flavors of jello. Pour into sterilized jars and seal.
etal spoon.
Ladle hot jam immediately into prepared jars, filling
Boil the first 3 ingredients gently for 4 minutes; take off burner.
Add the jello.
Have glasses hot.
Ladle in jam.
Keep stirring to keep fruit mixed evenly.
Wax when jam is hot.
Add more wax when cold.
Or seal with Kerr/Ball lid and store in refrigerator.
Cook rhubarb until soft, (do not add water) add sugar and blueberry pie filling. Cook until boiling, add jello.
Stir until dissolved, cool in jars, and freeze.
If I double the batch, I use an additional 3 oz. pkg. of jello as jam tends to be too thin. Makes about 10 (8 oz.) jars.
Combine figs, sugar and jello.
Cook until thick and transparent (about 35 to 40 minutes).
Makes 4 pints.
Wash jars in hot, soapy water.
Rinse well.
Place jars and lids in pot of boiling water.
Boil at least 10 minutes.
Remove jars from hot water.
Place on clean dishcloth.
Fill jars with jam.
Place lids on jars and seal tightly.
Boil rhubarb, sugar and pineapple together for 15 minutes. Remove from heat and stir in jello.
Pour into containers. Refrigerate or freeze.
Fresh jam in early spring.