Rhubarb-Pineapple Conserve

Oxmoor House
6 half pints


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1 orange
3 cups peeled and sliced rhubarb
3 cups crushed pineapple, drained
6 cups sugar


Wash and peel orange, reserving rind and pulp. Discard membrane and seeds. Grind together rind and pulp.

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.

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.

Created date

February 2010