Pineapple and Rhubarb Conserve

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

  • 4 cups shredded fresh pineapple
  • 1 cup water
  • 8 cups sliced rhubarb
  • 2 oranges
  • 7 cups sugar
  • 1 cup blanched almonds

Directions

  1. Combine pineapple and water and cook, covered, until tender. Add rhubarb, juice and grated rind of oranges and sugar. Heat slowly, stirring until sugar is dissolved. Cook rapidly until thick and clear. Add almonds and cool slightly. Pour into clean hot glasses and seal. Process in hot water bath 10 minutes.

  2. makes 10 half-pint jars

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