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Results 71 - 80 of 110 for pineapple rhubarb jam
71. MYSTERY JAM
Cook sugar, rhubarb, and pineapple together for 20 minutes. Remove ... of dry Jello. Stir until dissolved. Pour into sterilized jars and seal.
Combine all in a 6 quart pan. Simmer about 20 minutes until rhubarb is tender. Cool and put in jars then refrigerate.
Cut up and toss with ... (uncooked). Next day, simmer rhubarb and sugar until soft. Add: Bring to boil. Refrigerate or freeze in Ball freezer jars.
74. FREEZER JAM
Mix together, let stand overnight in refrigerator. Next morning, boil for 10 minutes, add 2 small (3 oz.) packs of Jello (raspberry, cherry ...
75. RHUBARB JAM
Cut rhubarb in 1/2" slices. Add sugar and pineapple. Cook until it thickens. ... Jello and mix it in slowly. Put in sterilized jelly glasses.
Combine chopped rhubarb. Add sugar and drained pineapple. Cook for about 15 minutes. Then add dry Jello. Seal while hot.
Mix rhubarb and sugar. Let stand for ... Remove from heat. Add dry Jello and pineapple. Store in jars or plastic containers in the refrigerator.
Mix and combine ingredients. Let sit 24 hours. Simmer until rhubarb is transparent. Cool. Put in ... not overcook. Very good served on ice cream.
79. RHUBARB JAM
Mix rhubarb, sugar and water together ... gelatin. Pour into hot jars and seal with paraffin. Store in refrigerator. Should keep about 1 year.
80. EASY RHUBARB JAM
In a 2 quart saucepan mix together first 3 ingredients. Blend well over low heat until sugar is melted. Cook over high heat for 15 minutes, ...
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