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» Pineapple Strawberry Rhubarb Jam
Pineapple Strawberry Rhubarb Jam Recipes
GETTING READY 1 Clean the rhubarb and then cut it into tiny pieces. 2 Preheat oven to temperature of 400 degrees. MAKING 3 Into the soaked Romertopf put the rhubarb and cover with the vanilla essence and sugar. Allow to stand for about 60 minutes. 4 Cut the
Romertopf Rhubarb and Strawberry Jam
In a Dutch oven cook pineapple over medium heat for 10 minutes. Add rhubarb strawberries salt and lemon juice. Boil gently for 20 minutes. Meanwhile spread sugar in bottom of pie plates. Heat in preheated oven until sugar is quite hot. This is done so as not
Put pineapple in large preserving kettle without added liquid and cook for 10 minutes. Add rhubarb strawberries and salt cook for 20 minutes. Add sugar bring to boil and boil rapidly stirring frequently until thick 25 to 30 minutes. Skim and pour into hot
Spring Fruit Jam
1. Combine rhubarb and sugar. 2. Add pineapple and mix well. 3. Place on high heat and bring to a boil. 4. Reduce heat and boil 20 minutes. 5. Remove from heat and stir in jello powder until dissolved. 6. Cool slightly and bottle. 7. Seal with wax.
Rhubarb And Pineapple Jam
Combine the rhubarb pineapple strawberries and sugar in a shallow saucepan and let stand for 1 hour. Cover and cook slowly for 20 minutes stirring occasionally. Add the lemon rind and boil uncovered until clear and thick. Pour in sterilized jars and seal.