Rhubarb and Pineapple Marmalade

Into a big pot, add rhubarb, pineapple flesh, citrus, sugar and ginger and bring it slowly to a simmer. (Use 5 cups of sugar if you like marmalade more tangy, 7 if you like it more sweet.)

In a separate saucepan put the pineapple core and peel and the water, then heat it until it’s reduced by half. (It should be roughly two cups after reducing.) Then strain out the pineapple bits from the water and add the liquid to the big marmalade pot.

Cook on a medium/low heat (keeping a simmer) for about one hour. Then add in the packet of low sugar pectin, bring to a boil, then cook on medium heat, stirring so not to burn for 10 more minutes.

Ladle mixture into 12 sterilized 6-ounce jars (or whatever you have available) and process according to standard canning practice (in a water bath for 10 minutes). Cool overnight.