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Results 51 - 60 of 103 for pie jam
Boil fruit and sugar for 8 minutes. Add pie filling and boil 2 minutes ... Jello; stir until dissolved. Pour into glasses and refrigerate or seal.
Put rhubarb and water in ... minutes, then add pie filling, cooking 3 minutes longer. ... kind of pie filling and Jello for different flavors.
In large saucepan combine rhubarb, sugar and filling. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and pour into ...
Cook raspberries and sugar over ... fruit in the pie filling. Stir in pie filling ... sugar and add another package of Jello (raspberry or lemon).
Cook rhubarb in water until ... stirring constantly. Add pie filling and cook 6 to ... Pour into jars and seal. Store in refrigerator or freezer.
Combine rhubarb, sugar and cherry pie filling. Cook 20 minutes. Add Jello, cool and refrigerate. Makes 4 pints.
Stir together rhubarb and sugar. ... blender along with pie filling. Put in large kettle, ... process in canner in boiling water bath for 5 minutes.
58. RHUBARB JAM
Cook rhubarb with sugar until ... until dissolved. Add pie filling and boil for 5 ... longer. Stir constantly while cooking so it does not scorch.
Boil for 5 minutes. Add ... 1 can apricot pie filling and cook 3 minutes ... Jello. Blueberry - black raspberry Jello. Raspberry - raspberry Jello.
Cook rhubarb in water until ... stirring constantly. Add pie filling and cook 6-8 minutes ... into jars and seal. Store in refrigerator or freeze.
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