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.
1 qtrhubarb, cut into 1" dice
1 - 20 oz. can(s)unsweetend pineapple, drained (save the juice if baking a cake)
1orange, peeled, seeded, skinned and cut into thin strips
1zest of one orange
1/2lemon juice, fresh
1 tspginger, zested
How to Make Pineapple Ginger Rhubarb Marmalade
- Start by zesting one orange. Then skin the orange slices and cut into thin strips.
- Cut rhubarb into 1" dice pieces. Drain unsweetened pineapple from the juice (save the juice for something else.)