Rhubarb and pineapple conserve

Yield: 1 Servings

Measure Ingredient
4 cups Shredded fresh pineapple
1 cup Water
8 cups Sliced rhubarb
2 \N Oranges, juice and grated rind
7 cups Sugar
1 cup 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. (Makes 5-6 1-lb jars) ~-- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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