Rhubarb-pineapple conserve

Yield: 1 Servings

Measure Ingredient
6 cups Rhubarb
2 cups Pineapple
7 cups Sugar

Cut unpeeled rhubarb into ¼ inch slices and pineapple in small pieces before measuring. If fresh pineapple is used, cook until tender in just enough water to prevent sticking. Combine rhubarb and pineapple with sugar and boil rapidly until thick. Pour, boiling hot, into hot jars; seal at once.


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