Rhubarb Conserve Recipe 435
RHUBARB CONSERVE
Make and share this Rhubarb Conserve recipe from Food.com.
Provided by Coppercloud
Categories Vegetable
Time 32m
Yield 10 half pints, 113 serving(s)
Number Of Ingredients 10
Steps:
- Added rhubarb, water, ginger, raisins, almonds, lemon and orange rind to a large pot. Stir. Add pectin to pot and stir. Place pot on high heat and stir until it comes to a hard boil.
- Stir in sugars, bring to a full rolling boil for 1 minute. Remove from heat. Skim off foam. Cool 5 minutes to prevent floating fruit. Ladle into sterilized glass jars and process for your altitude.
Nutrition Facts : Calories 52.1, Fat 0.3, Sodium 4.1, Carbohydrate 12.6, Fiber 0.3, Sugar 11.6, Protein 0.2
RHUBARB CONSERVE RECIPE - (4.3/5)
Provided by mangia_g2
Number Of Ingredients 8
Steps:
- In a 3 quart saucepan, combine rhubarb with remaining ingredients. Stir constantly over high heat, until sugar is dissolved. Bring to a boil, stirring. Reduce heat. Simmer, uncovered and stirring occasionally, for 30-45 minutes or until thick. Sterilize four 8 oz jars. Ladle immediately, filling to 1/2" of top. You may can these or just refrigerate.
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