Rhubarb-Pineapple Conserve |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 orange |
3 cups peeled and sliced rhubarb |
3 cups crushed pineapple, drained |
6 cups sugar |
Directions:
1. Wash and peel orange, reserving rind and pulp. Discard membrane and seeds. Grind together rind and pulp.
2. Combine orange rind and pulp with remaining ingredients in a flat-bottomed kettle, stirring well. Bring to a boil. Boil, stirring frequently, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon.
3. Ladle conserve into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
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