Preserves and candles - all pineapple

Thanks for this delicious jam from Mrs Oldbuck's Pantry, Donna!

The American Woman’s Cook Book, edited and revised by Ruth Berolzheimer, Director Culinary Arts Institute Chicago 1946

Canning, Preserving and Jelly Making: Pineapple and Rhubarb Conserve

4 cups shredded fresh pineapple; 8 cups sliced rhubarb; 1 cup water; 2 oranges (I used lemons); 7 cups sugar; 1 cup blanched almonds

Combine pineapple and water and cook, covered, until tender. Add rhubarb, juice and grated rind of oranges (or lemons) and sugar. Heat slowly, stirring until sugar is dissolved. Cook rapidly until thick and clear. Add almonds and cool slightly. Pour into clean hot glasses and seal with paraffin. Makes 10 (6oz/30ml) glasses.

Jill from Martin's Creek, a regular stall holder at the Dungog Markets, with some of her delicious Hot Chili and Pineapple Sauce

Annette and Jayme from J J A Aromas, Raymond Terrace, with their soya melts 

– including … pineapple scented ones

Something similar found in Hawaii by Pauline

And something delicious found in Hawaii by Pauline (Thank you)