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Tip: Try rhubarb freezer jam for more results.
Results 1 - 10 of 27 for pineapple rhubarb freezer jam
Combine rhubarb and sugar; refrigerate overnight. Add pineapple and bring mixture to a ... then pour into freezer containers and refrigerate or freeze. Makes 3 half-pints.
In medium saucepan, combine rhubarb, sugar and pineapple; boil slowly for 20 ... and tighten. As jam cools, lids will pop. Cool ... jars. Place in freezer. Makes 8 eight ounce ... jars. Defrost to serve.
Cook first 3 ingredients until rhubarb is tender. Remove from heat ... Ladle into scalded freezer jars or plastic containers; cool completely before freezing.
Boil rhubarb with small amount of water ... Add sugar and pineapple and bring to boil. Add ... dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
Mix rhubarb and sugar. Let set 8 ... Remove from heat and add crushed pineapple and jello. Stir and put in containers. Makes about 3 1/2 pints.
Combine ingredients and cook 15 ... adding 2 small boxes of strawberry flavored jello; stir well. Pour jam into containers and store in freezer.
Mix all together in Dutch oven. Let heat to boil; cook for 20 minutes, skimming foam off the top. Cool. Put into containers and freeze.
Cook until boiling, stirring constantly. ... Pour into scalded freezer containers and let cool before covering with air tight lids. Store in freezer.
Mix in 4 quart saucepan. Let heat to a boil and cook 20 minutes (within 5 minutes, skim off foam on top). Cool and put in containers. ...
Mix everything in saucepan. Heat to boiling, cooking 20 minutes. Skim off any foam. Cool and put in 8 ounce plastic container and freeze.
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