Rhubarb-Pineapple Conserve

Directions

1. 1
   Wash and peel orange, reserving rind and pulp. Discard membrane and seeds. Grind together rind and pulp.
2. 2
   Combine orange rind and pulp with remaining ingredients in a flat-bottomed kettle, stirring well. Bring to a boil. Boil, stirring frequently, until mixture registers 220° on a candy thermometer or until mixture sheets from a cold metal spoon.
3. 3
   Ladle conserve into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.