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Results 41 - 50 of 103 for pie jam
Boil rhubarb, apricot pie mix and sugar for 10 minutes. Add jello. Seal in jars.
Cook rhubarb and water until ... stirring constantly. Add pie filling and cook 6 - ... may freeze. Can be used for topping for cake or ice cream.
Mix sugar, pie filling and rhubarb. Stir. Boil ... blended. Pour mixture into hot sterilized jars. Let stand until cold. Cover and freeze. 4-5 pints.
44. RHUBARB JAM
Mix rhubarb and sugar. Let ... Boil 20 minutes - stirring often. Add pie filling, orange rind and Jello. Bring to full boil. Pour into jars. Seal.
Cook rhubarb in water until ... stirring constantly. Add pie filling; cook 6 to 8 ... Pour into jars and seal. Store in refrigerator or freezer.
Mix together rhubarb and sugar. ... Cook until soft then add Jello and pie filling. Stir until dissolved. Put in jars and store in refrigerator.
Heat rhubarb and sugar to ... off stove and add the 2 packages Jello. Mix until dissolved. Add cherry pie mix and mix well. Cool and then freeze.
Combine above except Jello and set aside 8 minutes. Heat and bring to boil. Simmer for 15 minutes. Add Jello. Stir and place in jars with ...
49. APRICOT JAM
Mix rhubarb and sugar and ... minutes. Add one can apricot pie filling and bring to boil. Add 1 package ... orange Jello. Put in jars and seal.
Cook rhubarb in water until ... stirring constantly. Add pie filling and cook 6-8 minutes. ... jars and seal. Store in refrigerator or freezer.
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