Recipe Archives->Preserving->Rhub Pine Conserve

 
Rhubarb and pineapple conserve
(Makes 5-6 1-lb jars)

4 c shredded fresh pineapple
1 c water
8 c sliced rhubarb
2  oranges, juice and grated rind
7 c sugar
1 c blanched almonds

Place pineapple in a pan with water and cook covered until tender.

Add rhubarb, juice and grated rind of oranges, and sugar. Heat
slowly, stirring till sugar is dissolved.

Cook rapidly until thick and clear. Add almonds and allow to cool
slightly.

Pour into clean hot jars, allow to cool and seal.

Printable version: rhub-pine-conserve.txt.