Featured Pinch Tips Video
- 10 1/2 lb
- rhubarb, trimmed and cleaned
- quart jars
- 3 1/2 c
1Select young, tender, well-colored stalks from the spring or late fall crop.
Trim off leaves. Wash stalks and cut into 1/2-inch to 1-inch pieces.
2In a large saucepan add 1/2 cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill hot jars without delay, leaving 1/2-inch headspace.
3Remove air bubbles and adjust headspace if needed.
Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.