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Rhubarb Raspberry Concentrate for Canning: A Taste of Summer Preserved

My grandmother, a formidable woman with an even more formidable garden, always had a row dedicated solely to rhubarb. I remember, as a child, the almost comical sight of her battling the massive leaves with her trusty gardening shears, a wide-brimmed hat shading her eyes. The tartness of rhubarb compote, always a staple on her table, is a flavor that instantly transports me back to those sun-drenched summer afternoons. This Rhubarb Raspberry Concentrate, a delightful twist on a classic, captures that same essence, but with the added sweetness and vibrancy of ripe raspberries. Canning it allows me to savor that summer memory all year long.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: At least 2 hours 50 minutes (includes dripping time)
Yields: Approximately 4 pints
Dietary Type: Vegan (naturally)

Ingredients

9 cups rhubarb, sliced into 1-inch pieces
3 cups raspberries
4 cups water
1 1/2 cups granulated sugar

Equipment Needed

Large stainless steel saucepan
Jelly bag or strainer lined with several layers of cheesecloth
Deep bowl
Canning equipment: canner, jars, lids, jar lifter
Thermometer

Instructions

In a large stainless steel saucepan, combine the rhubarb, raspberries, and water. Using stainless steel helps prevent any unwanted reactions between the fruit’s acidity and the pan.
Bring the mixture to a boil over medium-high heat, stirring constantly to prevent scorching.
Once boiling, reduce the heat to medium-low, cover the saucepan, and boil gently until the rhubarb is soft. This usually takes about 10 minutes. The raspberries will break down during this process, adding their color and flavor to the mixture.
Remove the saucepan from the heat.
Transfer the cooked fruit and liquid to a dampened jelly bag or a strainer lined with several layers of cheesecloth. Place the bag or strainer over a deep bowl to collect the juice. It is important that the bowl is large enough to hold all of the liquid.
Let the mixture drip, undisturbed, for at least 2 hours. Do not squeeze the bag or press the mixture, as this can result in a cloudy concentrate. Let gravity do its work for a clear, beautiful final product.
While the juice is dripping, prepare your canning equipment. This includes sterilizing your jars and preparing your canner according to standard canning procedures. Always follow the manufacturer’s instructions for your specific canner.
In a clean, large stainless steel saucepan, combine the rhubarb-raspberry juice and the granulated sugar.
Heat the mixture to 190°F (88°C) over medium-high heat, stirring continuously to dissolve the sugar. Use a thermometer to ensure accurate temperature control. Do not boil the mixture at this stage.
Remove the saucepan from the heat and skim off any foam that has formed on the surface using a spoon. Skimming ensures a clear and visually appealing concentrate.
Ladle the hot concentrate into the hot sterilized jars, leaving 1/4 inch of headspace at the top of each jar. Headspace is crucial for proper sealing during the canning process.
Wipe the rim of each jar with a clean, damp cloth to remove any drips or spills.
Center a lid on each jar and screw the band down until resistance is met, then increase to fingertip-tight. This means tightening the band until you feel resistance, and then tightening it just a little bit more, using only your fingertips. Avoid over-tightening, as this can prevent the jars from sealing properly.
Place the jars in the canner, ensuring they are completely covered with water, with at least 1 inch of water above the tops of the jars.
Bring the water in the canner to a rolling boil and process the jars for 10 minutes. Be sure to adjust the processing time according to your altitude above sea level. Consult your canning guide for specific altitude adjustments.
Turn off the heat and remove the canner lid. Wait 5 minutes before removing the jars from the canner. This rest period helps prevent siphoning, which is the loss of liquid from the jars during cooling.
Using a jar lifter, carefully remove the jars from the canner and place them on a towel-lined surface to cool. Allow the jars to cool completely, undisturbed, for at least 12-24 hours.
After the jars have cooled completely, check the seals. The lids should be concave and not flex when pressed. If any jars did not seal properly, you can reprocess them with new lids within 24 hours or store them in the refrigerator.

Expert Tips & Tricks

Don’t rush the dripping process. Patience is key to a clear concentrate. Resist the urge to squeeze the jelly bag, as this will only result in a cloudy product.
Use a good-quality thermometer. Accurate temperature control is essential for both flavor and safety in canning.
Adjust sugar to taste. While the recipe calls for 1 1/2 cups of sugar, you can adjust the amount slightly to suit your personal preference, depending on the tartness of your rhubarb and raspberries.
Add a splash of lemon juice. For an extra bright flavor, consider adding a tablespoon or two of fresh lemon juice to the rhubarb juice and sugar mixture before heating.
If foam persists, a tiny pat of butter added while heating the mixture can help reduce foam.

Serving & Storage Suggestions

To reconstitute the concentrate, mix one part concentrate with one part water, tonic water, or ginger ale. Adjust the ratio of concentrate to liquid to taste. This concentrate is delicious as a refreshing summer drink, mixed into cocktails, drizzled over ice cream, or used as a base for homemade popsicles.

Properly canned and sealed jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate the concentrate and use it within a few weeks.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	395.9 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	1.1 g	1%
Saturated Fat	0.2 g	0%
Cholesterol	0 mg	0%
Sodium	19.8 mg	0%
Total Carbohydrate	98.5 g	32%
Dietary Fiber	10.9 g	43%
Sugars	82 g	N/A
Protein	3.6 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Strawberry Rhubarb: Substitute some of the raspberries with an equal amount of sliced strawberries for a slightly sweeter and less tart flavor.
Ginger Infusion: Add a few slices of fresh ginger to the rhubarb and raspberry mixture while cooking for a warm, spicy note. Remove the ginger before straining.
Spiced Rhubarb: Add a cinnamon stick or a few cloves to the rhubarb and raspberry mixture while cooking. Remove the spices before straining.
Honey Sweetened: Substitute honey for the granulated sugar, using slightly less honey as it is sweeter than sugar. This will also impart a subtle honey flavor to the concentrate.

FAQs (Frequently Asked Questions)

Q: Why is my concentrate cloudy?
A: Cloudiness is often caused by squeezing the jelly bag or strainer during the dripping process. Avoid squeezing to ensure a clear concentrate.

Q: Can I use frozen rhubarb and raspberries?
A: Yes, frozen rhubarb and raspberries can be used. There is no need to thaw before cooking.

Q: How do I adjust the processing time for my altitude?
A: Consult a reputable canning guide (like the Ball Blue Book) for specific altitude adjustments. Higher altitudes require longer processing times.

Q: Can I use less sugar?
A: Yes, you can reduce the amount of sugar slightly, but keep in mind that sugar also acts as a preservative. Reducing the sugar significantly may affect the shelf life of the concentrate.

Q: What if my jars don’t seal?
A: If a jar does not seal within 24 hours, you can reprocess it with a new lid or store it in the refrigerator and use it within a few weeks.

Final Thoughts

This Rhubarb Raspberry Concentrate is more than just a recipe; it’s a taste of summer bottled for the colder months. The vibrant color and tart-sweet flavor are sure to brighten even the dreariest of days. I encourage you to give this recipe a try, experiment with variations, and share your creations with friends and family. Don’t hesitate to leave feedback – I’d love to know how it turns out for you. Imagine a splash of this concentrate added to a crisp glass of prosecco – a perfect complement to the preserved flavors of summer!

Rhubarb Raspberry Concentrate, for Canning Recipe