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Ginger-Rhnbarb-Pineapple Conserve

chef.pierre's picture
  Rhubarb 8 Cup (128 tbs), cut in 3/4-inch pieces
  Diced pineapple 2 Cup (32 tbs), cut in 1/4-inch bits,
  Orange 1 , juiced and grated rind
  Sugar 4 Cup (64 tbs)
  Candied ginger 2 Ounce, finely chopped

Mix the first 3 ingredients in a'deep heavy saucepan, and place over low heat.
Cook until juice starts flowing; then bring to a boil, and boil uncovered 15 minutes, stirring to prevent sticking.
Stir in sugar, and cook 15 minutes.
Add ginger, and cook to the jam stage, about 10 minutes longer.
Ladle into sterilized jars and, when cooled slightly, seal with melted paraffin.
Makes about 6 cups.
Note: Add 1/4 cup water to rhubarb mixture before cooking if rhubarb is not very juicy.
Those who like ginger can double the quantity.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3732 Calories from Fat 22

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.59 g2.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 42.2 mg1.8%

Total Carbohydrates 956 g318.7%

Dietary Fiber 25.8 g103%

Sugars 897.8 g

Protein 12 g23.2%

Vitamin A 30.7% Vitamin C 498%

Calcium 95.6% Iron 18.2%

*Based on a 2000 Calorie diet


Ginger-Rhnbarb-Pineapple Conserve Recipe