Emmaline has a particular fondness for Rhubarb Conserve. It is a recipe she used to make with her grandmother. She remembers her grandma loved to eat it on her oatmeal in the mornings. As a child, Emmaline was not particularly fond of the conserve, but as she became older and wiser she grew to love it as much as her grandmother. It is now a recipe she cans every year without fail. I love how canning can bring back so many wonderful childhood memories. Come along and make this wonderful conserve for your pantry.
The sweet with savory combinations in this recipe is intriguing and offers bursts of flavors. In particular, I like the addition of walnuts. Eating Rhubarb Conserve on fresh bread is my favorite method of eating this lovely canned good. (Honestly, anything on fresh bread is divine!) What a fun way to preserve your rhubarb.
Rhubarb Conserve Recipe and Directions
This recipe cans 7 half-pint jars of conserve.
INGREDIENTS & EQUIPMENT
2 pounds rhubarb
1/4 cup water
5 cups sugar
2 finely chopped oranges
1 finely chopped lemon
1 cup raisins
1 1/4 teaspoons mace
1/4 cup pectin
1 tablespoon butter (optional)
1/2 cup chopped walnuts
The first step is to wash and dice 2 pounds of rhubarb.
Next, we will simmer the rhubarb in 1/4 cup of water.
Simmer in Water
Add to the pan: 5 cups of sugar, 2 finely chopped oranges, 1 finely chopped lemon, 1 cup of raisins, 1 1/4 teaspoons of mace, 1/4 cup of pectin. (You can add 1/2 teaspoon of butter if you want to reduce foaming.)
Add nuts and place in Jars
Bring to a full rolling boil for 1 minute.
Remove from the heat and add 1/2 cup of chopped walnuts.
Filling Your Jars
Use a jar funnel and pour the conserve into hot jars.
Leave 1/4 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath for 10 minutes if at sea level.
Canned Rhubarb Conserve