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Canning Rhubarb Simple Syrup – Sweet and Easy Guide

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Canning Rhubarb Simple Syrup is an easy and reliable way to preserve the bright, sweet-tart flavor of fresh rhubarb. This vibrant pink homemade syrup is perfect for drinks, desserts, and long-term pantry storage.

Ingredients

Scale
  • 4 cups fresh rhubarb, chopped (1-inch pieces)
  • 4 cups water
  • 2 cups granulated sugar
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Wash rhubarb thoroughly, trim ends, discard leaves, and chop into 1-inch pieces.
  2. In a large saucepan, combine chopped rhubarb, water, and sugar. Stir gently.
  3. Bring mixture to a gentle boil over medium heat, then reduce to a simmer for 20–25 minutes until rhubarb softens and releases color.
  4. Remove from heat and strain through a fine mesh sieve lined with cheesecloth. Allow to drip naturally for 30–60 minutes without pressing.
  5. Return strained syrup to the saucepan and bring back to a gentle boil. Stir in lemon juice if using.
  6. Sterilize mason jars by boiling for 10 minutes and keep warm until filling.
  7. Ladle hot syrup into sterilized jars, leaving 1/4 inch headspace.
  8. Wipe rims clean, apply lids and bands fingertip tight.
  9. Process jars in a boiling water bath for 10 minutes.
  10. Remove jars and allow to cool undisturbed for 12–24 hours. Check seals before storing.

Notes

  • Do not squeeze rhubarb pulp while straining to prevent cloudy syrup.
  • Maintain proper headspace to ensure a secure seal.
  • If a jar does not seal, refrigerate and use within 3 weeks.
  • Store sealed jars in a cool, dark pantry for up to 1 year.
  • Avoid significantly reducing sugar to maintain safe preservation.

Nutrition

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