Canning Rhubarb Syrups

Michael had an excess of Rhubarb in a local garden and so we decided to create some Rhubarb syrup and can the end result! Check it out…

Ingredients

• 6 cups fresh rhubarb
• 1 cup Mint leaves
• 1 1/2 cups water
• 3 cups sugar
• 1/3 cup fresh lemon juice

Equipment

1×750 mL swing top bottles
7+ Litre pot container for sterilization
4+ Litre pot for sauce

Sterilization Directions

For detailed instructions on hot water bath sterilization, refer to the first post we did on canning. Just to jog your memory, here’s the basics:

• Fill the 7+ litre pot with swing top bottles + water (they have to be submerged in water)
• Heat the water and keep the pop tops at a rolling boil for 15 minutes
• While you wait prepare the syrup

Rhubarb Syrup Directions

1. Cut up the rhubarb and place into a pot with 1 1/2 cups of water.
   
2. Cook over medium heat for 10 minutes and then cut the heat.
   
3. Strain through a cheese cloth or alternatively you can use a strainer
4. Place the mint into the strained mixture and let stand for 10 minutes
5. Strain the mint using a cheese cloth or alternatively you can use a strainer
6. Combine 3 cups syrup, 3 cups sugar, and lemon juice into a pot (or the same proportions if you have cooked more)
7. Bring syrup to a boil
8. Remove a swing top bottle
9. Add a funnel to the top of the bottle and slowly pour the syrup into one swing top
10. Repeat with the remaining syrup

Note: Wait a few minutes for the mixture to cool slightly and seal the lid

You are done! Now you can happily use the syrup in drinks, with sparking water, recipes, etc.