History Cookbook: Pineapple and Rhubarb Marmalade
About this recipe
Healthiness : (51 votes)
Difficulty: 
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Ideal for an Edwardian breakfast or picnic.

Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Ideal for an Edwardian breakfast or picnic.
Ingredients
- ½ 1b fresh pineapple
- 1 lb rhubarb
- juice of 1 ½ - 2 oranges (depending on size)
- 10 oz (283g) sugar for every pint of pulp (these quantities made almost exactly a pint of pulp when the recipe was tested)
This makes 1 standard sized pot of marmalade, increase ingredients in the same ratios according to the amount required.
We tried two recipes for this marmalade. The second recipe suggested removing the outer skin of the rhubarb. This made a lighter pink coloured marmalade that spread better. With the outer skin left on the marmalade is darker as in the pictures.
1 oz = 28.35g
Equipment
- Large knife
- Chopping board
- Pan
- Wooden spoon
Making and cooking it

- Cut a fresh pineapple into small chunks
- Place in a pan and cook in its own juice until tender
- Cut double the quantity of rhubarb to the amount of pineapple you have and stew with the juice of two oranges for about 5 minutes
- Add the pineapple to the rhubarb and cook together for another 5 minutes
- Add the sugar and boil for 20 minutes
- The finished mixture should be a pretty pink colour
- Store in small pots in a cool place

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Name: Jean | 8th May 2018 |
Being going through your site, love it. Have bookmarked site for future family gatherings and have printed this recipe as my wife loves rhubarb, thank you for this |
Name: Johne846 | 12th August 2014 |
I truly appreciate this post. I have been looking all over for this! Thank goodness I found it on Bing. You've made my day! Thanks again! |
Name: Romby | 13th January 2012 |
Your articles are for when it absoluelty, positively, needs to be understood overnight. |
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