Ingredients
Method
Instructions
- Prepare your water bath canner, jars, and lids by washing in hot soapy water and keeping jars warm in the canner.
- In a large stainless steel pot, combine the chopped rhubarb and water. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 15 to 20 minutes until the rhubarb is soft and has lost most of its color.
- Strain the mixture through a fine-mesh sieve or jelly bag into a clean pot. Do not press the solids if you want a crystal-clear syrup.
- Add the sugar and lemon juice to the strained rhubarb liquid. Stir well and bring to a rolling boil for 5 minutes to ensure sugar is fully dissolved.
- Ladle the hot syrup into prepared jars, leaving 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth, center the lids, and screw on the bands until fingertip tight.
- Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary. Turn off heat, let jars sit for 5 minutes, then remove to cool.
Notes
Always use bottled lemon juice for canning to ensure the correct acidity level for shelf stability. This syrup is excellent in sparkling water or cocktails.
