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Results 81 - 90 of 346 for pineapple jam
Combine sugar, rhubarb and pineapple. Let stand overnight. Stir ... and boil 1 minute longer. Skim off foam and seal in jars. Makes 3-4 pints.
Simmer prunes and apricots in juice or water (enough to cover fruit) until soft, or soak overnight. Blend with pineapple in blender until smooth.
Bring rhubarb, sugar and pineapple to a boil. Cook 12 minutes. Remove from heat. Add Jello. Put in hot jars and refrigerate.
Barely cover dates and apricots ... and simmer until soft. Blend with pineapple in blender until smooth. Serve as jam or thin and use as syrup.
Bring apricots, dates, and pineapple with juice to boil. Drain juice and blend until smooth. Add cashews or preferred nuts.
Mix and let set overnight ... can #2 crushed pineapple. Cook 5 minutes at ... (dry) and cook 15 minutes or more. Put in sterilized jars and seal.
Bring to boil, stir until juice flows. Simmer 20 minutes. Remove from heat. Stir in 2 packages Jello. Pour in sterilized jars. Seal with ...
88. APRICOT JAM
Wash apricots (cut). Soak overnight in juice of canned pineapple. In the morning, combine ... slowly; when thick, pour into jam jars and seal. .
89. ZUCCHINI JAM
Boil zucchini for 6 minutes. Drain. Stir in remaining ingredients. Boil for another 6 minutes. Remove from heat and add Jello. Refrigerate ...
In medium saucepan, combine rhubarb, sugar and pineapple; boil slowly for 20 ... and tighten. As jam cools, lids will pop. Cool ... jars. Defrost to serve.
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