Pineapple Jam.
Grate the pineapple and keep the juice.
Cook pineapple and juice
Let cool.
For the pineapple jam:
Bring the sugar and
remove from heat.
Arrange pineapple rings, cherries and nuts in
dges of the rest of jam recipe containers; cover with lids.
ith juice.
Measure crushed pineapple and juice.
Add enough
Combine pineapple, sugar and ground cinnamon in a saucepan. Stir over low heat, without boiling, for 10 minutes until sugar dissolves.
Increase heat to high and bring to a boil. Reduce heat to medium and simmer, without stirring, for 20-25 minutes or until setting point is reached.
Ladle into warm, sterilized jars. When cool, seal and label.
Chop, pulse, or grind your peeled and cored fresh pineapple into pulp.
Add 1 cup water.
Cook on medium low 35 minutes.
Add sugar and lime juice, stir.
Cook stirring constantly (or at least frequently) until thickened - 45-60 minutes.
Store in fridge up to 3 months.
Pour pineapple chunks and cherry pie filling into the bottom of a 9x11 pan. you can mix them, or leave as they are.
sprinkle dry cake mix evenly over the top.
cut butter into pats and place on top of the cake mix, spacing them kinda evenly.
bake at 350 degrees for about 25 minutes. it may take a little longer. (our oven is very old and varies from day to day!).
serve with ice cream or whipped cream!
In a large saucepan or stock pot, combine the rhubarb, sugar and pineapple. Bring to a boil over medium-high heat. Boil for 10 minutes, stirring frequently. Jars can be sterilized at the same time.
After the rhubarb mixture has boiled for 10 minutes, remove from heat, and stir in strawberry flavored gelatin powder. Transfer to sterile jars, seal with lids, and process for 15 minutes in a boiling water bath. Allow jars to cool in a draft-free area. Refrigerate jars after seal has been broken.
Soften apricots; cover apricots with boiling water and stand overnight or place apricots and 3 cups of water in a bowl.
Cover and microwave on High for 12 minutes, then add the additional 2 cups of boiling water and cook as for recipe.
When softened, bring apricots and water to boiling point.
Add remaining ingredients. Stir until sugar is dissolved.
Boil rapidly until setting point is reached (20 to 25 minutes).
Place in sterilized jars and seal with wax.
Combine ingredients in a saucepan.
Bring to a boil, stirring constantly.
Remove from heat.
Pour into jars.
Cover and chill several hours or until set.
Keep stored in refrigerator.
Makes approximately 3 cups.
Combine rhubarb, sugar and pineapple and bring mixture to a boil. Cook slowly for 12 minutes and remove from heat.
Add gelatin and stir until well mixed.
Skim and pour into jars.
Seal with paraffin wax.
Combine the pineapple, cloves, stick of cinnamon and
Place ham in Crockpot.
Pour entire contents of pineapple can into crockpot, over ham.
Add brown sugar into crockpot {spread over ham}.
Cook on high for 3 - 4 hours, or on low 7 - 8 hours {depending on size of ham} ~ don't overcook!
Occasionally scoop up sauce mixture and pour over ham while cooking.
Enjoy!
he softened cream cheese, Strawberry Jam and lemon zest. Fold in
Combine pineapple, both hot and red peppers, ginger and sugar in a large saucepan. Bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Do not boil longer than 1 minute.
Remove from heat. Skim off any foam.
Ladle quickly into prepared jars, filling to within 1/8 inch of the top. Process for 10 minutes in the canner.
Combine all ingredients and serve with meats. This is excellent when poured over cream cheese and served with crackers. Pineapple/apricot jam works well if you can't find pineapple jam.
reserving 1/2 cup pineapple juice.
Inspect 8 half-
aucepan over medium heat, combine pineapple and sugar. Bring to a
Pit and grind apricots.
Measure 2 1/2 cups fruit.
Add 1/2 cup pineapple and 1 tablespoon lemon juice to fruit.
Stir in sugar and mix well.
Combine water and Sure-Jell in small saucepan.
Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture and continue stirring 3 minutes.
A few sugar crystals will remain.
Quickly ladle into jars.
Cover at once with tight lids.
When set, store in freezer or refrigerator if used within 3 weeks.
This jam is wonderful with freshly baked ham.