Canned Stewed Rhubarb
 
 
Recipe type: Dessert
Cuisine: Preserved fruit
Serves: 24 jars
Ingredients
  • 36 cups of rhubarb
  • 4½ cups of sugar
Instructions
  1. Wash and trim the rhubarb stalks into one inch pieces.
  2. Work in layers adding rhubarb then some of the sugar, stirring well to coat.
  3. Repeat until all of the rhubarb and sugar has been used.
  4. Set aside and allow the stalks to release some juice.
  5. Once there is juice close to the top of the rhubarb turn the burner to medium low and simmer to sugar fruit mixture stirring often to prevent it from sticking and burning to the bottom of the pot.
  6. Cook until the rhubarb is fork tender.
  7. Ladle the stewed rhubarb into hot jars.
  8. Wiped the rims of the jars with a clean cloth and top with snap lids.
  9. Add the jar rings.
  10. Using jar tongs add the filled jars to the canner of hot water.
  11. Turn the burner to high and boil the jars for 20 minutes.
  12. Carefully remove the jars from the canner and allow to cool undisturbed for 24 hours.
  13. Wipe own the jars and store in a cool dark location.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/canned-stewed-rhubarb/