How to Make Rhubarb Conserve (Bonus Canning Recipe)

Marie Overton
Jun 14, 2021
2 min read

Updated: Jun 13

I have a particular fondness for Rhubarb Conserve. The sweet with savory combinations in this recipe are intriguing and offer bursts of flavors. In particular, I like the addition of walnuts. Eating Rhubarb Conserve on fresh bread is my favorite method of eating this lovely canned good. (Honestly, anything on fresh bread is divine!) Or add it to hot oatmeal in the morning. What a fun way to preserve your rhubarb.

Rhubarb Conserve Recipe and Directions

This recipe cans 7 half-pint jars of conserve.

INGREDIENTS & EQUIPMENT

2 pounds rhubarb
1/4 cup water
5 cups sugar
2 finely chopped oranges
1 finely chopped lemon
1 cup raisins
1 1/4 teaspoons mace (a substitute for mace is nutmeg if you don't have it.)
1/4 cup pectin
1 tablespoon butter (optional)
1/2 cup chopped walnuts

Hands chopping rhubarb on a wooden cutting board. Person wears a light brown apron with text and a green shirt. Kitchen setting.

The first step is to wash and dice 2 pounds of rhubarb.

Next, I will simmer the rhubarb and 1/4 cup of water in a large pot.

While that is softening, I will peel and chop my oranges

Person in apron with "Maril" slices an orange on a cutting board in a kitchen. Counter has orange pieces and a white dish nearby.

Peel and chop my lemons.

Person in green shirt and beige apron cuts citrus on wood board in kitchen. An orange and bowl are on the granite countertop.

Chop my raisins. (If they are large raisins, I like to use kitchen shears for this.)

Person in a green shirt and apron cutting raisins on a wooden board with scissors. Kitchen counter with a cup and digital clock in background.

And chop my walnuts. (I don't like them too small because I like to taste them distinctly.)

Hands chop nuts on a wooden board in a kitchen. Person wears an apron with partial text. Brown and glass bowls on a speckled counter.

Add to the pan: 5 cups of sugar, 2 finely chopped oranges, 1 finely chopped lemon, 1 cup of raisins, 1 1/4 teaspoons of mace, 1/4 cup of pectin. (You can add 1/2 teaspoon of butter if you want to reduce foaming.)

Pot of stew boiling with chunks of vegetables and meat, stirred by a wooden spoon. Text reads "Boil 1 minute." Warm kitchen setting.

Bring to a full rolling boil for 1 minute.

Remove from the heat and add 1/2 cup of chopped walnuts.

Filling Your Jars

Use a jar funnel and pour the conserve into hot jars.

Person in an apron fills jars with preserves using a ladle. Metal lids are on a speckled countertop near a stove with digital display.

Leave 1/4 inch headspace. Place lid and ring on the jar fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process in boiling water bath canner for 10 minutes if at sea level. (Don't forget to adjust the time for your elevation if you are above 1000 feet.) This step ensures your jam is sealed and ready for storage.

Once the processing time is up, take off the lid, turn off the heat and allow it to cool for 5 minutes. Then, use a jar lifter to carefully remove the jars from the water bath. Place them on a heat resistant surface and let them cool for 24 hours.

Several jars filled with a chunky, red preserve with golden lids on a white surface. Blurred background suggests more jars.

Next, remove the rings and wash the outside of the jars with hot soapy water. Store your sealed jars in a cool, dry, dark spot. If any jars do not seal properly, you can refrigerate those and use them within the next few weeks. Sealed jars should be good for the next 1-3 years.