How to Make Rhubarb Conserve (Bonus Canning Recipe)

I have a particular fondness for Rhubarb Conserve. It is a recipe I can every year without fail. The sweet with savory combinations in this recipe are intriguing and offer 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!) Or add it to hot oatmeal in the morning. What a fun way to preserve your rhubarb.

Ingredients

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.

Diced Rhubarb

Next, we will simmer the rhubarb and 1/4 cup of water in a large pot.

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 canner for 10 minutes if at sea level.

Canned Rhubarb Conserve

If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.