Rhubarb Conserve Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelEasy
Ingredients
| Rhubarb | 3 Cup (16 tbs), diced | |
| Sugar | 1 Cup (16 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Orange peel | 2 Teaspoon, grated | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 3 Tablespoon | |
| Maraschino cherries | 1/3 Cup (16 tbs), chopped | |
| Walnuts | 1/2 Cup (16 tbs), chopped |
Directions
In 4-quart kettle or Dutch oven combine rhubarb, sugar, and corn syrup.
Let stand 1 hour.
Add orange peel and juice and lemon peel and juice.
Mix thoroughly.
Bring mixture to full rolling boil.
Boil, uncovered, till syrup sheets from metal spoon or till candy thermometer registers 220°, about 12 to 15 minutes, stirring occasionally.
Stir in maraschino cherries and chopped walnuts.
Heat through.
Remove from heat.
Skim off foam with metal spoon.
Pour conserve into hot, sterilized half-pint jars or glasses.
Seal.
Let stand 1 hour.
Add orange peel and juice and lemon peel and juice.
Mix thoroughly.
Bring mixture to full rolling boil.
Boil, uncovered, till syrup sheets from metal spoon or till candy thermometer registers 220°, about 12 to 15 minutes, stirring occasionally.
Stir in maraschino cherries and chopped walnuts.
Heat through.
Remove from heat.
Skim off foam with metal spoon.
Pour conserve into hot, sterilized half-pint jars or glasses.
Seal.
Chef
