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History Cookbook: Pineapple and Rhubarb Marmalade

This recipe is in categories Edwardians and WW1, Breakfast, Picnic
About this recipe
Healthiness : (17 votes)
Difficulty:  5 out of 5 difficulty
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
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Cut a fresh pineapple into small chunks
  2. Place in a pan and cook in its own juice until tender
  3. 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
  4. Add the pineapple to the rhubarb and cook together for another 5 minutes
  5. Add the sugar and boil for 20 minutes
  6. The finished mixture should be a pretty pink colour
  7. Store in small pots in a cool place

Pineapple and Rhubarb Marmalade - print view  Pineapple and Rhubarb Marmalade - print view

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Comments
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Name: Johne846 12th August 2014
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Name: Romby 13th January 2012
Your articles are for when it absoluelty, positively, needs to be understood overnight.
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