Place pineapple in a pan with water and cook covered until tender. Add rhubarb, juice and grated rind of oranges, and sugar. Heat slowly, stirring till sugar is dissolved. Cook rapidly until thick and clear. Add almonds and allow to cool slightly. Pour into clean hot jars, allow to cool and seal. (Makes 5-6 1-lb jars) ~--
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|Serving Size: 1 Serving (4464g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 663 (4%)|
|Amt Per Serving||% DV|
|Total Fat 73.7g||98 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 47g|
|Polyunsanturated Fat 17.6g|
|Cholesterol 0mg||0 %|
|Sodium 44.3mg||2 %|
|Potassium 1085.5mg||29 %|
|Total Carbohydrate 4228.2g||1244 %|
|Dietary Fiber 15.1g||61 %|
|Sugars, other 4213.1g|
|Protein 31.9g||46 %|
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Calories per serving: 17100
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