Pineapple Rhubarb Marmalade Food

PINEAPPLE GINGER RHUBARB MARMALADE

Steps:

• 1. Here are the ingredients you will need.
• 2. Start by zesting one orange. Then skin the orange slices and cut into thin strips.
• 3. Cut rhubarb into 1" dice pieces. Drain unsweetened pineapple from the juice (save the juice for something else.)
• 4. Sanitize jelly jars (8-9 1 cup jars) while cooking the marmalade. I boil the jars for 5-10 minutes.
• 5. To one big sauce pot, combine all ingredients. Stir often to keep from sticking.
• 6. Cook marmalade until juices are clear (about 30 minutes.)
• 7. Pour marmalade into hot sterilized jars leaving 1/4" headspace. Secure sterilized lids and bands on jars and hot water bath for 15 minutes.

RHUBARB MARMALADE

Steps:

• Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , Remove from heat; skim off foam. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

STRAWBERRY RHUBARB PINEAPPLE JAM

Steps:

• 1. In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat and simmer uncovered 20 minutes or until rhubarb is broken down. Stirring occasionally.
• 2. Add jello. Cook and stir 10 minutes.
• 3. Remove from heat, skim off foam if any has accumulated. Ladle into warm jars. May heat in oven at 200 for 5 min. Put lids on. Place in a pot of simmering water for 10 minutes to seal jars.

RHUBARB PINEAPPLE JAM

Steps:

• Combine rhubarb, pineapple and sugar in a large saucepan.
• Heat and stir on low until sugar is dissolved.
• Bring to a boil.
• Boil uncovered for 30 minutes, stirring often.
• Skim foam if needed.
• Stir in pectin and bring to a full rolling boil.
• Boil hard for 1 minute.
• Remove from heat.
• Skim off foam.
• Pour into hot sterilized half pint jars leaving 1/4 inch head space.
• Wipe rims, seal and screw on bands.
• Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
• Remove and let stand on a clean towel-check seals and label.
• Store for up to 1 year in a cool dark place.

RHUBARB-PINEAPPLE JAM

Steps:

• Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.

PINEAPPLE-RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
• In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
• Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

PINEAPPLE RHUBARB PIE

Steps:

• In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling., Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges., Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

TANGY PINEAPPLE MARMALADE

Steps:

• Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
• Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
• Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

PINEAPPLE RHUBARB MARMALADE

Steps:

• 1. Sprinkle sugar over rhubarb.
• 2. Pare and dice pineapple.
• 3. Combine pineapple parings and water.
• 4. Boil until liquid is reduced to 2 cups, then strain.
• 5. Add grated rind and juice of lemons, and pineapples.
• 6. Cook rhubarb and sugar until clear.
• 7. Combine the two mixtures, then add figs.
• 8. Simmer slowly, stirring constantly, until thick.

SURE.JELL PINEAPPLE-RHUBARB JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 1 cup. Finely chop unpeeled rhubarb; place in large saucepan. Stir in pineapple juice. Bring to boil. Reduce heat; cover and simmer 2 min. or until rhubarb is soft. Measure exactly 4 cups prepared rhubarb into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice; mix well.
• Stir pectin into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Stir in food coloring.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

RHUBARB-ORANGE MARMALADE

Steps:

• In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds., In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened., Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.