Pineapple Ginger Rhubarb Marmalade
Envision this marmalade served over an orange cake or cheese blintzes for that special someone you love...the possibilities for this are endless.
You don't need a pressure canner for this. A large stockpot to waterbath will do.
This recipe made 8 - 1/2 pint jelly jars.
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- 1 qt
- rhubarb, cut into 1" dice
- 1 - 20 oz. can(s)
- unsweetend pineapple, drained (save the juice if baking a cake)
- orange, peeled, seeded, skinned and cut into thin strips
- zest of one orange
- lemon juice, fresh
- 1 tsp
- ginger, zested
- 4 c
2Start by zesting one orange. Then skin the orange slices and cut into thin strips.
3Cut rhubarb into 1" dice pieces. Drain unsweetened pineapple from the juice (save the juice for something else.)