1 - 10 of 338 for pineapple jam

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Boil rhubarb, sugar and water for 10 minutes. Add pineapple and simmer 10 minutes. Add Jello; mix well. Refrigerate indefinitely.

Thaw strawberries as ... saucepan. Add crushed pineapple, sugar, lemon ... glasses. Cover at once with 1/8" hot paraffin. Makes about 9 medium glasses.

Mix rhubarb and ... to boil. Boil 12 to 15 minutes. Remove from heat, add dry gelatin and pineapple. Store in jars or plastic containers in refrigerator.

Cut apricots into ... and mix with pineapple, juice and ... minutes, being sure to use a heavy pan to prevent sticking. You don't have to seal to preserve.

Soak apricots overnight, ... small pieces. Add pineapple and water and ... hot, fill cans and seal with Home Can Sealer. Cool quickly. Dry, label and store.

Wash, peel, and ... cups. Mix with pineapple, lemon juice ... alternately for 5 minutes to cool some. Pour into hot jars and seal. Makes 8 (1/2 pint) jars.

In a very ... minutes. Stir in pineapple and sugar. Simmer, ... thick, about 25 to 30 minutes. Add cherries and nuts. Pour into clean hot jars and seal.

Combine rhubarb and sugar; refrigerate overnight. Add pineapple and bring mixture ... into freezer containers and refrigerate or freeze. Makes 3 half-pints.

Rinse and clean ... (or the unsweetened pineapple juice) until tender. ... frequently until thick and clear. Pour into sterilized jars. Makes 6 (6 oz.) jars.

Cook and mash apricots. Add pineapple. Bring to boil. ... and bring to boil then add sugar. Bring to full boil for 5 minutes. Then put in jars and seal.

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