- 10 cups of sliced Rhubarb ( mine was from my own garden–40 stalks)
- 3 cups of sugar
- 1 sleeve of liquid Pectin
Bring Rhubarb and sugar to a boil, simmer until it is able to be mushed with a fork (30 minutes). Bring back to rolling boil, add pectin (stir for 1 minute). Add to jars and can as per usual (ensure you follow your own regions instructions as per canning times with sea levels. I was able to get 4-500ml and 7-125ml jars. I washed and cleaned before use, heated the seals then filled. Put into Canner with 1/4 inch head space for 15 minutes. Pulled out and let cool. This recipe is a bit tart, will be great on toast, ice cream, in baked goods and even spoonfuls on its own.