Go Back
Cut up Rhubarb

Rhubarb Syrup for Canning

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course condiment, Drinks
Cuisine American
Servings 7 cups
Calories 50 kcal

Equipment

  • Fine Mesh Sieve

Ingredients
  

  • 4 cups chopped rhubarb
  • 4 cups water
  • 2 to 3 cups sugar to taste
  • Optional: orange peel ginger, vanilla

Instructions
 

  • Simmer rhubarb and water for 15–20 minutes until very soft
  • Strain well
  • Return liquid to pot and stir in sugar until dissolved
  • Heat until hot, not boiling hard
  • Pour into sterilized jars, leaving 1/4 inch headspace
  • Process in a water bath for 10 minutes
  • Cool completely and check seals
  • Shelf life: 12–18 months in a cool pantry
Keyword canning rhubarb syrup, rhubarb, rhubarb syrup