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Results 51 - 60 of 346 for pineapple jam
Cook apricots as directed on the package. Add pineapple, sugar and salt. Cook ... so it won't stick. Pour into 8 sterilized 1/2 pint jelly jars.
Mix rhubarb and sugar. Let ... Jello and drained pineapple. Store in jars or ... in refrigerator. Keeps well. Can be stored for 2 to 3 months.
Cut rhubarb in pieces, add sugar and pineapple. Let stand overnight. Next ... until dissolved. Pour in jars. Refrigerate or cover with paraffin.
Put the apricots in a ... Add the canned pineapple with its juices and measure. ... test. Pour into hot, sterilized jars and seal. About 4 pints.
Cover apricots with cold water. ... Chop the fruit and add drained juice. Add pineapples with its juices. Put in sugar to taste. Cook until thick.
Boil zucchini and sugar 10 minutes. Add pineapple and sure jell, boil 10 minutes. Add Jello ... minutes. Pour in jars and seal. Makes 4 pints.
Rinse apricots. Simmer, covered in ... Mash apricots; add pineapple, lemon and sugar. Simmer, ... jars; seal. Makes about size (1/2 pint) jars.
Rinse apricots. Simmer, covered, in ... Mash apricots. Add pineapple, lemon and sugar. Simmer, ... sterilized jars; seal. Makes 6 - 1/2 pint jars.
Soak apricots overnight, drain and cut into small pieces. Add pineapple and water and cook 30 ... Can Sealer. Cool quickly. Dry, label and store.
60. PINEAPPLE JAM
Cook pineapple and sugar together for 20 minutes. Add Karo and heat to boiling. Pour into jars and seal.
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