1 - 10 of 338 for pineapple jam
1. Mix sugar and pineapple together. 2. Add ... heat until all of the liquid is absorbed, only a little syrup should be left with the jam to keep it moist.
Rinse apricots. Simmer, ... Mash apricots; add pineapple, lemon and ... 45 minutes. Ladle into hot scalded jars; seal. Makes about size (1/2 pint) jars.
Microwave Directions: In ... lime juice and pineapple. Microwave on ... Store in refrigerator up to 3 weeks or in freezer up to 3 months. Makes 4 1/2 cups.
Thoroughly crush, one ... or pan. Add pineapple with syrup and ... freezer. If the jam will be used ... refrigerator. Makes about 7 medium size jars or glasses.
Crush bananas to a fine pulp and add pineapple. Mix sugar ... minutes. Remove from heat and stir in pectin. Pour into hot jars and seal with wax immediately.
Mix rhubarb and ... overnight. Cook 15 minutes. Add pineapple and spices and cook until thick (jam consistency), about 15 minutes. Put in jars and seal.
Soak the apricots ... and cut the pineapple into small pieces. ... a nice tasting jam when pineapple is ... could also use canned pineapple, if available.
Put rhubarb, sugar, and pineapple with juice in ... into about 6 half-pint clean jars, seal and refrigerate or freeze. Take from Mpls. Star and Tribune.
Cook pineapple and sugar together for 20 minutes. Add Karo and heat to boiling. Pour into jars and seal.
Cook zucchini in ... to dissolve. Add pineapple and Jello. Cook ... paraffin or use canning jars and water bath 5 minutes. Makes 9 junior size baby food jars.
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