Cover and cook rhubarb in water over low heat until tender (about 15 minutes).
Cut candy orange slices (gumdrop type) into rhubarb.
add lemon and cook slowly--stirring frequently--till thick.
Pour into jelly jars.
Grated lemon peel can also be used to enhance flavor.
prepare juice by placing rhubarb and water in a large
Cook rhubarb with sugar and crushed pineapple until done.
Add Sure-Jell and Jell-O.
Fill jelly jars and seal well.
Boil water, rhubarb and sugar 15 minutes.
Remove from burner. Add strawberry or raspberry Jell-O and stir.
Pour into sterilized jelly jars and cover with wax.
Boil rhubarb, sugar and crushed pineapple for 20 minutes. Take off stove and sprinkle the box of Jell-O over it and stir until dissolved.
Put in jelly jars and wax.
Very good.
Grind the rhubarb in a food processor or grinder.
Strain through a jelly bag, reserving 3 1/2 cups of juice.
Pour juice into a large kettle; add sugar and food coloring, if desired. Bring to a boil over high heat, stirring constantly.
Add pectin; bring to a full rolling boil.
Boil for 1 minute, stirring constantly.
Remove from the heat; let stand a few minutes.
Skim off foam.
Pour hot into jot jars, leaving 1/4-inch headspace. Adjust caps.
Process for 10 minutes in a boiling water bath. Yield:
8 half-pints.
Cut up rhubarb into small pieces; cook until a hard boil for 5 minutes.
Measure rhubarb, sugar and Jell-O; mix well.
Bring to a hard boil, stirring constantly.
Cook rhubarb slow without sugar until rhubarb is soft and thoroughly cooked.
Dissolve jello in boiling water.
Add to rhubarb and heat. Put in containers and freeze.
Keep in refrigerator after thawing.
Combine rhubarb and sugar.
Let stand overnight.
In the morning, cook rhubarb for 5 minutes.
Remove from heat and stir in Jell-O.
Pour into hot jars and seal.
Combine rhubarb and sugar and let set overnight or until sugar turns to liquid.
Bring to boil and simmer 10 to 15 minutes. Dice up fruit pie filling and add to rhubarb.
Simmer well and add 2 packages of jello.
Stir well until all is dissolved.
Put in containers and freeze.
Makes 10 1/2 cups of jam.
Chop rhubarb.
Bring rhubarb, sugar and water to a boil for 20 minutes.
Add Jello.
Stir well.
Put in jars and seal.
Cook rhubarb, sugar and water until tender.
Remove from heat. Add jello.
Put in hot jars and seal.
Boil rhubarb, sugar and minimal amount of water for about 10 minutes or until tender.
Stir frequently.
Add Jell-O; stir until dissolved.
Ladle carefully into hot jars.
Cool.
Apply lids to jars.
Keeps well in refrigerator for 2 to 3 months.
Boil rhubarb and pineapple in an uncovered pan until it makes a sauce.
Add sugar; boil until sugar dissolves.
Remove from heat; stir in Jell-O.
Put in jars and seal.
Combine rhubarb and sugar.
Let set to form own juice.
Boil 10 minutes; remove from heat.
Add jello.
Spoon into jars and cover.
Pour prepared rhubarb juice into a large kettle; heat.
As it heats, add pectin.
Stir to dissolve.
Bring to a rolling boil. Stir in sugar; stir until it completely dissolves.
Continue to stir once in awhile.
Boil 3 minutes or until a rolling boil cannot be stirred away.
Skim.
Pour into jars and seal or seal with paraffin.
Combine rhubarb and sugar and cook about 5 minutes or until soft.
Add 1 package wild strawberry Jell-O.
Pour into jars and refrigerate.
Mix and let rhubarb and sugar stand overnight.
Bring to a boil for 5 minutes.
Remove from stove and add strawberry jello. Stir.
Cool and freeze.
Cook rhubarb and sugar until well done.
Add jello and cook until dissolved.
Pour in jars and seal.
Mix rhubarb, pineapple and sugar; set aside for 30 minutes. After 30 minutes, bring mixture to a boil, then turn down to simmer for 15 minutes.
Let cool 12 minutes.
Remove from heat. Add strawberry jello.
Pour into hot jars.
Delicious on toast!