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Results 21 - 30 of 110 for rhubarb-pineapple jam
Mix rhubarb and sugar. Let stand 30 ... Jello and drained pineapple. Store in jars or ... refrigerator. Keeps well. Can be stored for 2 to 3 months.
Bring to boil and cook 20 minutes. Remove from heat and add 2 (3 oz.) boxes strawberry Jello. Mix well. Pack in jars and seal.
Mix rhubarb, pineapple and sugar. Cook over low ... Stir well. 1/2 bottle of Certo is an optional addition at this time. Pour into clean jars.
Combine sugar, rhubarb and pineapple. Let stand overnight. Stir ... and boil 1 minute longer. Skim off foam and seal in jars. Makes 3-4 pints.
Mix and let set overnight rhubarb and sugar. Bring mixture to ... can #2 crushed pineapple. Cook 5 minutes at ... in sterilized jars and seal.
Bring rhubarb, sugar and pineapple to a boil. Cook 12 minutes. Remove from heat. Add Jello. Put in hot jars and refrigerate.
Bring to boil, stir until juice flows. Simmer 20 minutes. Remove from heat. Stir in 2 packages Jello. Pour in sterilized jars. Seal with ...
In medium saucepan, combine rhubarb, sugar and pineapple; boil slowly for 20 ... and tighten. As jam cools, lids will pop. Cool ... jars. Defrost to serve.
Cook first 3 ingredients until rhubarb is tender. Remove from heat ... scalded freezer jars or plastic containers; cool completely before freezing.
Mix rhubarb and pineapple together and bring to a ... 10-12 pkg. Equal sweetener Refrigerate overnight and then place in freezer until needed.
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