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Results 21 - 30 of 119 for strawberry pineapple jam
Combine rhubarb and sugar; refrigerate overnight. Add pineapple and bring mixture to a ... containers and refrigerate or freeze. Makes 3 half-pints.
Boil rhubarb with small amount ... Add sugar and pineapple and bring to boil. Add ... until dissolved. Freeze. Will keep in refrigerator 3-4 weeks.
23. RHUBARB JAM
Cook rhubarb and sugar for ... constantly. Add crushed pineapple, juice and all, and ... until dissolved. Pour jam into jars and seal with paraffin.
Cook first 3 ingredients until rhubarb is tender. Remove from heat and cool for 10 minutes. Add Jello, stirring until dissolved. Ladle into ...
Mix rhubarb, pineapple and sugar together and let ... time. Remove from heat; add the Jell-O, mixing well. Seal in glass jars. Makes 3 1/2 pints.
String and break up beans; pack in quart jars. Add one tsp of salt per jar. Cook for 3 to 3 1/2 hours or pressure cook 20 minutes at 15 ...
Boil together rhubarb, sugar and water for 10 minutes. Take off stove and add pineapple and jello. Pour into sterile jars and lids. Seal.
Bring rhubarb, sugar and pineapple to a full rolling boil ... should be added to boiling hot rhubarb. Use a large kettle as it boils over easily.
Put all in pot and ... until boiling. Boil until syrup sheets on spoon and jam is thickened. Pack into hot pint jars and seal. Makes 6 - 8 pints.
Boil rhubarb and sugar together ... to burn. Add pineapple and juice and bring to ... jars. Makes 10 to 12 half pint jars. This jam freezes well.
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