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How to Make Rhubarb Conserve (Bonus Canning Recipe)

Updated: Oct 25, 2023

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.

All of the ingredients to make Rhubarb Conserve displayed on the table.


Rhubarb Conserve Recipe and Directions

This recipe cans 7 half-pint jars of conserve.


  • 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 in red measuring cups.

Diced Rhubarb

Next, we will simmer the rhubarb in 1/4 cup of water.

Rhubarb simmering on the stove ready to add the next ingredients.

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.)

Simmering ingredients ready for the final step, adding the walnuts and filling your jars.

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 in half-pint mason jars.

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.

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