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Ginger-Rhnbarb-Pineapple Conserve Recipe
|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|
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
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.