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Results 21 - 30 of 346 for pineapple jam
Cut rhubarb fine. Add crushed pineapple and cook until soft in ... skim off foam and put in jars. Can be frozen or sealed. This is a soft jam.
Use large zucchini. Peel zucchini ... kettle, pectin, crushed pineapple and sugar. Bring to boil ... and seal with hot lids. Thickens as it sets.
Thaw strawberries as directed on ... saucepan. Add crushed pineapple, sugar, lemon juice, and ... hot paraffin. Makes about 9 medium glasses.
Mix rhubarb and sugar. Let ... 15 minutes. Add pineapple and spices and cook until thick (jam consistency), about 15 minutes. Put in jars and seal.
Mix peaches, pineapple, lemon juice and Sure ... mixture comes to a full rolling boil, cook for 1 minute. Pour into hot, sterilized jars and seal.
Microwave Directions: In 2 quart ... lime juice and pineapple. Microwave on High for ... weeks or in freezer up to 3 months. Makes 4 1/2 cups.
Heat pineapple (with syrup), reserved cherry syrup, ... Cover tightly; cool. Refrigerate or freeze no longer than 3 months. About 5 half-pints jam.
Mix sugar and rhubarb and ... rolling boil. Add pineapple and simmer 3 minutes more. ... stir until dissolved. Pour into sterilized jars and seal.
Select fully ripe pineapple and chop fine. Combine fruit ... from heat and stir in pectin. Stir and skim 3 times. Pour into hot sterilized jars.
Wash and slice the apricots. Mix with the sugar and pineapple (fruit and juice). Cook until ... Pour into sterilized Kerr jars and seal while hot.
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