| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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