Heavenly Rhubarb Preserves and Sweet Syrup
Delight your taste buds with this exquisite recipe for Heavenly Rhubarb Preserves, inspired by the classics and perfected for modern kitchens. Gather 10-15 pounds of fresh rhubarb, and turn it into a vibrant jelly that bursts with flavor—perfect for spreading on toast, drizzling over pancakes, or topping your favorite desserts. This recipe yields 24 half-pint jars, capturing the essence of rhubarb in every spoonful. If you prefer a sweet syrup, simply skip the pectin and create a delicious topping that enhances everything from waffles to ice cream. The vibrant color and tangy taste make this a must-have addition to your pantry!
384
Servings
32
Calories
4
Ingredients
Ingredients
Fresh rhubarb
10-15 lbs (Washed and chopped)
Granulated sugar
21 cups (Measured)
Red food coloring
6-10 drops (Optional)
Liquid fruit pectin
6 (3 ounce) envelopes (Measured)
Instructions
1
Begin by gathering your fresh rhubarb; you'll need 10-15 pounds or roughly 10.5 cups of juice. Using a Back to Basics steamer/juicer simplifies the juicing process; alternatively, chop the rhubarb and process it in a food grinder or food processor, then strain through a jelly bag to obtain the juice.
2
In a large pot or Dutch oven, combine the rhubarb juice and 21 cups of sugar. Stir in the optional red food coloring to achieve your desired hue. Place the pot over medium heat and bring the mixture to a rolling boil, stirring consistently to dissolve the sugar.
3
Once boiling, add six 3-ounce envelopes of liquid fruit pectin, stirring well. Return to a rapid boil and cook for exactly one minute, stirring constantly to prevent sticking.
4
After boiling, remove the pot from the heat and let it sit for a few minutes. Use a spoon to skim off any foam that has formed on the surface.
5
Carefully pour the hot jelly mixture into previously sterilized half-pint jars, ensuring you leave a 1/4 inch headspace at the top. Wipe the rims of the jars to remove any residue, then adjust the lids.
6
Process the jars in a boiling water bath for ten minutes to seal. Ensure the jars are submerged and can freely move in the water.
7
For a delightful rhubarb syrup, take any leftover juice not used for jelly. Add 1 cup of sugar for every 1/2 cup of juice, and simmer until the sugar dissolves completely. This syrup can be canned in jars or stored in the refrigerator for immediate use.
Nutrition Information
0g
Fat
8g
Carbs
0g
Protein
7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Rhubarb Preserves?
It is a vibrant jelly made from fresh rhubarb juice and sugar, perfect for spreading on toast or topping desserts.
How much rhubarb do I need for this recipe?
You will need 10 to 15 pounds of fresh rhubarb.
How much juice should I expect from the rhubarb?
The recipe calls for approximately 10.5 cups of juice.
What equipment is recommended for juicing?
A Back to Basics steamer or juicer simplifies the process, but you can also use a food grinder and jelly bag.
Can I juice rhubarb without a steamer?
Yes, chop the rhubarb and process it in a food grinder or processor, then strain it through a jelly bag.
How much granulated sugar is required?
The recipe requires 21 cups of granulated sugar.
Is the red food coloring necessary?
No, the red food coloring is optional and used only to achieve your desired color.
How much food coloring should be added?
You can use approximately 6 to 10 drops if you choose to include it.
What type of pectin is used in this recipe?
This recipe uses liquid fruit pectin.
How many envelopes of pectin are needed?
You will need six 3-ounce envelopes of liquid fruit pectin.
How long should I boil the mixture after adding pectin?
The mixture should return to a rapid boil and cook for exactly one minute.
What is the recommended headspace for the jars?
Ensure you leave a 1/4 inch headspace at the top of each jar.
How long do I process the jars in a water bath?
Process the jars in a boiling water bath for ten minutes to seal them.
How many jars does this recipe yield?
This recipe yields approximately 24 half-pint jars.
What jar size is recommended?
The recipe is designed for half-pint jars.
How many calories are in a serving?
There are approximately 32 calories per serving.
How much sugar is in a single serving?
Each serving contains 7 grams of sugar.
What are the total carbohydrates per serving?
There are 8 grams of carbohydrates per serving.
Does this preserve contain any fat?
No, this recipe contains 0 grams of fat.
How do I make rhubarb syrup instead of jelly?
To make syrup, simply skip the pectin and simmer the juice with sugar until dissolved.
What is the sugar ratio for the sweet syrup?
Use 1 cup of sugar for every 1/2 cup of leftover rhubarb juice.
Where should the rhubarb syrup be stored?
The syrup can be canned in jars or stored in the refrigerator for immediate use.
What can I serve with the rhubarb syrup?
It is excellent on waffles, pancakes, or ice cream.
How do I prevent the mixture from sticking?
Stir consistently while bringing the mixture to a boil and throughout the cooking process.
Why should I skim the foam off the top?
Skimming the foam ensures a clearer, more aesthetically pleasing jelly.
What is the serving size for this recipe?
The recipe yield is split into 384 servings.
How many total servings does this recipe provide?
The batch provides 384 servings.
Does the recipe contain any protein?
No, this recipe contains 0 grams of protein.
How should the rhubarb be prepared?
The rhubarb should be washed and chopped before being processed into juice.
What are some common tags for this recipe?
Common tags include rhubarb, jelly, syrup, preserves, canning, and homemade.