Canning Rhubarb Simple Syrup (Print Version)
# Ingredients:
→ Base Syrup
01 -
800 g rhubarb, chopped
02 -
1.2 kg granulated sugar
03 -
1.4 litres water
# Instructions:
01 -
Sterilize canning jars, lids, and rings by running them through a quick rinse cycle in the dishwasher. Prepare 3 pint jars or 6 half pint jars for filling.
02 -
In a large saucepan, combine chopped rhubarb, sugar, and water. Bring the mixture to a simmer over medium heat, stirring to dissolve the sugar completely. Simmer gently for 20–30 minutes until rhubarb is softened and the liquid is infused with flavor.
03 -
Pour the mixture through a fine mesh strainer into a clean bowl to separate the liquid from the solids. Reserve the strained syrup. Set aside rhubarb solids for another use, if desired.
04 -
Carefully pour the hot rhubarb syrup into sterilized jars, leaving 1.25 cm headspace at the top. Use a canning funnel to maintain accurate headspace.
05 -
Wipe jar rims with a damp kitchen towel to remove any residue. Place sterilized lids and screw on rings until finger tight.
06 -
Place filled jars into a boiling water canner, ensuring jars are covered by 2–5 cm of water. Bring water to a boil and process jars for 10 minutes.
07 -
Remove jars with tongs and place on a towel-lined countertop. Allow to cool undisturbed. Once cooled, check that all jars have sealed. Store sealed jars in a cool, dark pantry for 1 to 2 years. Refrigerate any unsealed jars and use within 2 weeks.
# Notes:
01 -
Always use sterilized equipment to ensure food safety in home canning.
02 -
Rhubarb solids remaining after straining can be used for baking or as a yoghurt topping.