APRICOT RHUBARB CONSERVE

Ingredients:

• 4 cups diced rhubarb (peeled)
• 4 cups apricots
• 1 cup pineapple
• 4 tablespoons lemon juice
• 3 tablespoons grated orange rind
• 8 cups sugar

Instructions:

1. Mix all ingredients and let stand for 30 minutes.
2. Boil gently until thick and jelly-like (about 1 hour).
3. Pour into sterilized jars and seal when cool.