This Rhubarb Conserve Recipe includes an orange, raisins and walnuts to make delectable canned preserves.
If you are looking for a recipe to make rhubarb conserves, here is a great one to try!
This recipe requires about 2 pounds of rhubarb.
1 orange, cut into quarters
1/2 cup water
7 cups chopped, fresh rhubarb (pieces about 1/2" long)
3 1/2 cups granulated sugar
1 cup raisins
1/4 cup chopped walnuts
Squeeze the juice from the orange, and set aside.
Remove the peel from the orange pieces and slice the peel (rind) very thinly.
Place the pieces of orange peel in a pan with the 1/2 cup water, for about 15 minutes, or until the peel has become tender. Drain.
In a pan, combine the orange juice, chopped rhubarb, sugar and the raisins, and allow mixture to stand for about 30 minutes.
Bring the rhubarb mixture to a boil over medium-high heat, and then reduce temperature, and allow mixture to continue to simmer and cook until almost thickened (about 30 minutes), stirring very often to avoid sticking and burning.
Add the orange rind and the chopped walnuts and cook until thick, about 5 minutes, stirring constantly to avoid sticking and burning.
Remove from heat.
Skim off foam, and stir for 5 minutes.
Pour conserves into hot sterilized jars.
Wipe rims and adjust lids.
Seal or process in a boiling water bath.
Recipes for conserves, such as the one above add special touches of interest to everyday meals and parties. Rhubarb conserves add unique accent of texture, colour and flavour.
Although it is possible to buy many different types of canned delicacies, there is always the satisfaction that comes from making at least a few jars of conserves or preserves with fresh fruit or vegetables.
Most homemakers usually have a few favourite recipes of their own which they make over and over again, (I know that that is what I do!), however it always fun to experiment with new ones!
If you have any Rhubarb Conserve Recipes to share, please do so (and pictures if you have them!), by contacting me Rhubarb Central's contact me form.
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