Canning Rhubarb Simple Syrup

Canning rhubarb simple syrup brings the taste of spring to your pantry and is a perfect way to use an abundance of fresh rhubarb when it is in season This method preserves the beautiful pink color and tart flavor so you can enjoy it in drinks and desserts long after rhubarb has disappeared from the market

Once I discovered how easy this was I kept a jar tucked away for summer spritzers and winter baking and now my best friend always asks for a jar too

Ingredients

• Chopped rhubarb: Four cups Go for stalks that are crisp and brightly colored to lend flavor and a rosy hue
• Sugar: Six cups Brings out the natural tartness of rhubarb and helps preserve the syrup Crystal sugar is best for that classic clarity
• Water: Six cups Filtered is best so your syrup comes out clean and pure

Step-by-Step Instructions

Prepare the Jars and Canning Supplies:

Start by running your clean canning jars lids and rings through a quick hot rinse cycle using your dishwasher This step is crucial for killing bacteria and keeping your syrup shelf stable You will need three pint jars or six half pint jars

Make the Rhubarb Syrup:

Combine chopped rhubarb sugar and water in a large nonreactive pot Bring to a simmer over medium heat Stir well and let simmer for at least fifteen minutes until the rhubarb breaks down and the liquid changes to a vibrant pink

Strain the Syrup:

Set a fine mesh strainer over a large bowl and carefully pour the hot mixture through using the back of a spoon to press out all the juicy syrup Save the strained rhubarb pulp for mixing into muffins or oatmeal

Fill the Jars:

Pour the hot syrup into your sterilized jars filling to within half an inch of the rim A canning funnel makes this step tidy Wipe each rim clean with a damp paper towel This helps ensure a good seal Place the sterile lids and rings on the jars and twist just until finger tight

Process in Water Bath:

Place the filled jars in a canning pot making sure they are covered with at least one to two inches of simmering water Bring the water up to a boil and process the jars for ten minutes This step locks in freshness and guarantees a longer shelf life

Cool and Store:

Carefully remove jars to a kitchen towel on your counter and let cool to room temperature Check each lid to make sure it has sealed sealed jars can be kept in your pantry for one to two years Any jars that did not seal should be stored in your fridge and used within a couple weeks

Pin it

Watching my little ones marvel at the color as we filled each jar for the first time is still one of my favorite kitchen memories The aroma reminds me of my grandmother's pantry and early summer days

Storage Tips

Sealed jars keep in a cool dark pantry for up to two years Always write the date on the jar to keep track of freshness If you open a jar store it in the fridge and use within a few weeks for the freshest taste

Ingredient Substitutions

Try adding a strip of lemon peel to the pot for brightness or swap a third of the sugar for honey if you like a softer sweetness Frozen rhubarb works well if thawed and drained Cannot find rhubarb Try with strawberries to make a blushing pink syrup

Serving Suggestions

Drizzle the syrup over pancakes or vanilla ice cream for a tart twist Mix into sparkling water with a squeeze of lime or use as the base for homemade lemonade A splash of this in sparkling rosé or gin cocktails will win over even rhubarb skeptics

Cultural or Historical Context

Canning is a timehonored way to extend the life of fleeting seasonal ingredients The unique tart flavor of rhubarb is a spring tradition in northern gardens and has brightened up rural kitchens for generations Simple syrup is a staple for homemade sodas and old fashioned lemonade stands and making your own connects you with this rich past

Pin it

You will be glad you made a batch or two Perfect for sharing and worthy of a spot in any home cook's canning rotation This syrup brings a smile every time I pop open a jar and recall bright spring afternoons spent in the kitchen

Frequently Asked Questions

→ What type of rhubarb works best for syrup?

Fresh, bright red rhubarb stalks will yield a more vibrant color and pronounced tart flavor in the syrup.

→ Can I reduce the sugar in this method?

For canning safety and shelf stability, it's best not to reduce the sugar, as it acts as a preservative and balances tartness.

→ How long can canned rhubarb syrup be stored?

Sealed jars kept in a cool, dark place can last 1-2 years. Refrigerate any jars that did not seal properly.

→ What can I do with leftover rhubarb pulp?

Use strained rhubarb pulp in baking, sauces, or as a flavorful addition to yogurt or oatmeal.

→ Do I need a water bath canner for this?

Yes, processing jars in a boiling water bath is essential for safety and a longer shelf life.