Email to Cat      

Rhubarb Conserve

Source of Recipe


Adapted from "Sunset Home Canning"






List of Ingredients



• 2-1/2 lbs. rhubarb
  
• 5-1/2 cups sugar
  
• 2 oranges
  
• 1 lemon
  
• 1-1/2 cups each raisins and snipped dates
  
• 1 cup chopped toasted filberts or toasted almonds
  






Instructions



1. Dice unpeeled rhubarb stalks to measure 4 cups. Place rhubarb in a heavy-bottomed 8- to 10-quart pan. Stir in sugar until well blended. Cover and let stand for 8 to 12 hours at room temperature.
   
   
2. Wash 10 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
3. Rinse and thinly slice unpeeled oranges and lemon; discard seeds, then cut slices into small pieces. Add orange and lemon pieces, raisins and dates to rhubarb mixture. Bring to a boil over high heat, stirring. Then reduce heat and simmer, uncovered, stirring often until thickened (35 to 40 minutes); as mixture thickens, reduce heat and stir more often to prevent sticking. About 5 minutes before removing from heat, stir in nuts.
   
   
4. Ladle the hot conserve into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (0 to 1,000 feet; 15 minutes 1,001 to 6,000 feet; 20 minutes above 6,000 feet).
   
   Makes about 10 half-pints.