Rhubarb-Pineapple Conserve

1. 1

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

2. 2

   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 220u00b0 on a candy thermometer or until mixture sheets from a cold metal spoon.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.