Description
This Canning Rhubarb Simple Syrup is a bright, tangy-sweet infusion made from fresh rhubarb. Perfect for cocktails, mocktails, or over ice cream, this version is designed for water bath canning so you can enjoy it all year round.
Ingredients
Scale
- 4 cups chopped fresh rhubarb
- 2 cups water
- 2 cups granulated sugar
- 2 tablespoons lemon juice (bottled, for canning safety)
Instructions
- Simmer Rhubarb: In a large saucepan, combine rhubarb and water. Bring to a boil, then reduce heat and simmer for 20 minutes, until rhubarb is very soft.
- Strain: Pour mixture through a fine mesh strainer or cheesecloth into a clean pot, pressing gently. Discard solids or reserve for another use.
- Add Sugar and Lemon Juice: Stir in sugar and bottled lemon juice. Bring to a boil, stirring until sugar dissolves completely.
- Prepare Jars: Sterilize 8 oz canning jars and lids in boiling water. Keep jars hot until ready to fill.
- Fill and Seal: Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Wipe rims clean, place lids and rings on.
- Water Bath Process: Process jars in a boiling water bath for 10 minutes (adjust for altitude). Remove and let cool.
- Store: Check seals after 24 hours. Store sealed jars in a cool, dark place for up to 12 months. Refrigerate after opening.
Notes
For best results, use freshly harvested rhubarb. The color of the syrup will vary based on rhubarb variety—redder stalks give a pink hue. Always use bottled lemon juice for acidity consistency when canning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: rhubarb syrup, canning recipe, simple syrup, spring preservation, rhubarb drinks