Canning Rhubarb
Barb (from work) has donated bags (literally) of rhubarb to my cause. So far I have made a rhubarb BBQ sauce (found here), stewed rhubarb and a cran-apple jam (both coming soon) and this weekend will be doing a massive batch of strawberry-rhubarb pie in a jar, Moroccan-inspired rhubarb chutney, pineapple rhubarb syrup, rosemary-rhubarb jam, and rhubarb marmalade. Once they are in season, I will also be modifying the low-pectin strawberry-rhubarb jam by adding cooked apple.
This recipe claims to be from Victorian days, but I think that’s just a naming-sell up. It yielded 7½ cups, which I put in jam jars.
- 8 cups rhubarb, chopped
- 3½ cups brown sugar, not packed
- 1½ cups raisins
- ½ onion, diced
- ½ cup vinegar
- 1 tsp each: ground allspice, cinnamon, ground ginger, salt
In a large stainless steel saucepan, combine all the ingredients. Bring to a boil over high heat, stirring frequently to prevent burning. Reduce heat and boil gently, stirring to prevent burning, until the mixture starts to thicken. With great care to prevent splashing/burning, puree with a hand blender (this way you get a sauce consistency and don’t have to finely chop everything). It will take about 30 minutes.
Ladle hot sauce into hot, clean jars, leaving ½” headspace. Remove any air bubbles (I use a clean chop stick). Wipe rim and assemble the jar lids/rings to fingertip tight. Place in the canner so the jars are submerged and process for 15 minutes. Remove the canner lid, wait 5 minutes and then remove the jars.
The sauce is quick rich and sticky. Will taste amazing on pork ribs or BBQ chicken. It would likely be too sweet for beef or lamb. Enjoy!
