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Canning rhubarb simple syrup in jars for preservation

Canning Rhubarb Simple Syrup

This delightful Canning Rhubarb Simple Syrup combines the sweet and tangy flavors of fresh rhubarb, ideal for elevating desserts and beverages.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Condiments, Desserts
Cuisine American
Servings 6 cups
Calories 200 kcal

Ingredients
  

For the syrup

  • 6 cups fresh rhubarb, chopped Using fresh rhubarb gives the best flavor.
  • 4 cups water
  • 4 cups sugar Opt for organic sugar for better sweetness.
  • 1 tablespoon lemon juice

Instructions
 

Cook and Strain the Rhubarb

  • In a large pot, combine the chopped rhubarb and water. Bring it to a simmer over medium heat.
  • Allow it to cook for about 20-30 minutes, or until the rhubarb has softened and broken down.
  • Strain the mixture through a fine mesh sieve to collect the juice, discarding the solid bits of rhubarb.

Make the Syrup

  • Return the strained liquid to the pot and add the sugar and lemon juice.
  • Stir over low heat until the sugar fully dissolves.
  • Increase the heat to medium and bring the mixture to a gentle boil.
  • Allow it to simmer for about 10 minutes until it thickens slightly and the color deepens.

Jar and Process for Canning

  • Pour the syrup into sterilized canning jars while still hot, leaving a little space at the top.
  • Seal with the lids and process in a water bath for 10-15 minutes.

Serve and Enjoy

  • Let the jars cool completely on a clean towel or a cooling rack.
  • Store them in a cool, dark place until ready to use.

Notes

Best stored in a cool, dark place. Once opened, keep refrigerated and use within a month.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 52gFiber: 1gSugar: 50g
Keyword Canning, Rhubarb, Simple Syrup
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