- 81. APRICOT ZUCCHINI JAM
- Put sugar and zucchini in heavy saucepan. Cook over low heat until sugar is dissolved. Then bring to boil and cook 15 minutes. Then add pineapple and ...
Ingredients: 5 (jello .. pineapple .. sugar .. zucchini ...)
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- 82. APRICOT RHUBARB JAM
- Cook rhubarb, sugar and orange for 10 minutes. Add the pie filling and bring to a boil, then add the Jello. Put into containers. Store in the ...
Ingredients: 5 (jello .. orange .. rhubarb .. sugar ...)
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- 83. APRICOT ZUCCHINI JAM
- Add all to squash. ... 2 packages (3 ounces) apricot Jello, stir well. Hot water bath. Boil 5 minutes, 1 inch water over top of lids.
Ingredients: 4 (juice .. pineapple .. sugar ...)
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- 84. FAKE APRICOT JAM
- Cook zucchini on low heat 1 hour. May have to add water. Add pineapple and lemon juice. Bring to a boil; add pectin and sugar. Bring to a boil and ...
Ingredients: 6 (ground .. jello .. juice .. sugar ...)
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- 85. APRICOT RHUBARB JAM
- Combine rhubarb and sugar in bowl; let stand overnight. In a saucepan bring to boil and simmer 10 minutes. Add the pie filling and bring to a boil. ...
Ingredients: 4 (jello .. rhubarb .. sugar ...)
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- 86. MANGO APRICOT JAM
- 6 ounces dried apricots, cut and cooked ... to boil, for 10 minutes.
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- 87. APRICOT - RHUBARB JAM
- Mix together rhubarb and sugar. Let stand overnight. Cook until soft then add Jello and pie filling. Stir until dissolved. Put in jars and store in ...
Ingredients: 4 (jello .. sugar ...)
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- 88. APRICOT RHUBARB REFRIGERATOR JAM
- In large saucepan combine rhubarb, sugar and filling. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and pour into glass jars. ...
Ingredients: 3 (sugar ...)
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- 89. APRICOT - ZUCCHINI JELLO JAM
- Boil zucchini with some water for 10 minutes. Drain. Add sugar, lemon juice, pineapple, and boil 10 minutes. Add Jello. Stir until dissolved. Pour ...
Ingredients: 5 (jello .. juice .. sugar ...)
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- 90. APRICOT JAM
- Combine all ingredients in saucepan. Simmer until soft. Blend. Refrigerate.
Ingredients: 3 (prunes ...)
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