|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.