Rhubarb Concentrate

Recipe file created November 22, 1999.
Mix 1 part concentrate with 1 part water, soda water or gingerale. Makes a very nice punch.


Place 4 - 1 pint (2 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Place rhubarb pieces and water in large pot. Add water and grated rind of the lemon and orange. Bring to a boil. Boil 10 to 15 minutes, until rhubarb is a thick mixture with no chunks left. Remove from heat. Strain.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

Add the juice from the lemon and orange. Rinse the pot and put rhubarb juice into it. Add sugar. bring to a boil, stirring to dissolve sugar. Turn off heat.

Ladle juice into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any juice. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.


Start the canner boiling at the same time you start cooking the rhubarb. The canner will likey be done first. Turn down the heat and keep it hot until you need it.

DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way.

-- Rox

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