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.
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 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.
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.
Let rhubarb and sugar stand overnight.
Cook 15 minutes or until done.
Add jello and stir until dissolved. Pour in glasses and seal.
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.
rain again.
Combine apricots, rhubarb, and sugar in a pot
Cook rhubarb, sugar and water until soft. Add Jell-O and stir until dissolved. Must be kept in freezer or refrigerator. Will not keep on shelf.
Cut rhubarb into small pieces.
Combine rhubarb, pineapple and sugar.
Cook over low heat until thick and rhubarb is tender.
Add jello and simmer a few more minutes.
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.
Mix rhubarb and sugar.
Let stand until it makes its own juice.
Then boil 10 minutes.
Add 2 small packages jello and pie filling.
Heat again and put in jars.
Let cool and freeze in glass jam jars or small plastic containers.
Will keep in refrigerator up to 3 weeks.
Combine rhubarb and sugar and let set overnight.
In the morning, boil rhubarb and sugar for 15 minutes.
Add blueberry pie filling and boil 5 minutes more.
Add raspberry jello and stir until dissolved.
Pour into hot jars and seal.
Combine rhubarb and sugar. Let stand overnight (to make own juice).
If not enough juice, add 1/4 cup water.
Cook rhubarb and sugar until rhubarb is tender.
Add jello and put into jars. Freeze.
Cook first 3 ingredients for 20 minutes.
Take off heat and add jello.
Seal with paraffin or keep in refrigerator. Heavenly.
Cook sugar, rhubarb and strawberries until rhubarb is soft. Stir in jello well.
Jar and freeze.
Mix rhubarb and sugar well. Cover and let set overnight.
Boil for 6 minutes. Add cherry pie filling and jello.
Stir until jello is dissolved. Put in jars and seal.
Mix rhubarb and sugar.
Let stand 2 hours until watery.
Cook until done.
Add 1 can cherry pie filling.
Bring to a boil and add jello.
Cool.
When cold, put in jars and put in freezer.
Put rhubarb in a heavy pan with very little water, sugar and pineapple. Bring to a boil, stirring often.
Let boil about 10 minutes or until rhubarb is very soft. Turn off burner and add jello, stirring until dissolved.
Pour in jars and seal immediately.
I like to keep these refrigerated until used.
Prepare rhubarb to boil.
Stir rhubarb and sugar; let stand for 2 or 3 hours.
Boil for 5 minutes.
Remove from heat.
Add the jello.
Put into jars and seal.
Strip and cut rhubarb in pieces.
Stir together rhubarb and sugar and refrigerate overnight.
Next day, stir to dissolve sugar, bring to a rolling boil; boil 5 minutes, stir constantly. Add jello; stir and bring to a boil again.
Pour into scalded jelly jars; fill to 1/2 inch from top for expansion and freeze. Makes 1 quart.