“On a hot summer day, nothing tastes better than this mixed with gingerale.” -Maria
Yield: about 4 pint (500ml) jars
Ingredients:
- 12 cups sliced rhubarb
- 4 cups water
- Grated zest and juice of one lemon
- Grated zest and juice of one orange
- 1 ½ cups of granulated sugar
- In a large saucepan, combine rhubarb, water, lemon zest, and orange zest. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat, cover and boil gently until rhubarb is soft, about 10 minutes. Remove from heat and stir in lemon juice and orange juice.
- Transfer to a strainer lined with several layers of cheesecloth set over a deep bowl. Let it drip, undisturbed, for two hours.
- Meanwhile, prepare the canner, jars, and lids.
- In a large saucepan, contain the rhubarb juice and sugar. Heat to 190ºF over medium-high heat, stirring to dissolve the sugar. Do not boil. Remove from heat and skim off the foam.
- Ladle the hot concentrate into the jar, leaving a quarter inch of space between the concentrate and the top of the jar. Wipe the rim clean, and center the lid on the jar. Screw the band down until resistance is met, and then increase to fingertip-tight.
- Place your jars in your canner, ensuring that they are completely covered with water. Bring it to a boil and process for 10 minutes. Remove the lid from the canner. Wait five minutes, then remove the jars, cool them on a towel, and store them.
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