Savory Rhubarb Conserve Recipes
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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- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- In a large sauce pan, combine diced rhubarb, diced onion, raisins, vinegar, orange juice, orange zest, minced ginger root, mustard seed, allspice, cardamom, cloves, coriander, turmeric, salt, and black pepper. Put a lid on the pan and bring mixture to a boil over high heat. Then reduce heat and simmer, still covered, for 15 minutes, stirring occasionally.
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