Drinks & Beveragescreativecanning5.0
Rhubarb Lemonade Concentrate
This rhubarb lemonade concentrate is a tart-sweet summer drink base you can water bath can for the pantry. Make rhubarb juice, heat it with lemon juice and sugar, and you'll have jars ready to turn into instant lemonade whenever you want.
👥 40 Servings⏱️ Prep & Cook: 1h 18m⏳ Prep: 1h🔥 Cook: 10 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●strainer
- ●spatula
📝 Preparation Steps
1
Make the Rhubarb Juice
diced rhubarb9 cupsrhubarb juice (from above)6 cups
2
Combine the diced rhubarb and water in a large pot. Bring to a boil, then reduce the heat and simmer until the stalks are completely soft and falling apart and the liquid is strongly flavored, about ⏱️ 15 minutes.
diced rhubarb9 cupsrhubarb juice (from above)6 cupswater3 cups
3
Strain through a jelly bag or a fine-mesh strainer lined with damp cheesecloth, and let it drain. For a clearer juice, do not press the pulp. For a little more yield, press gently. Measure out the rhubarb juice you need for the concentrate.
diced rhubarb9 cupsrhubarb juice (from above)6 cups
4
At this point, the lemon juice and sugar are optional, and it's perfectly fine to can plain rhubarb juice with these instructions with no additions. To make a propper lemonade concentrate recipe, the juice is mixed with a good bit of lemon juice and sugar for flavor.
lemon juice (fresh or bottled)2 cupsdiced rhubarb9 cupsrhubarb juice (from above)6 cups
5
Make and Can the Concentrate
6
Before you fill jars, prepare a water bath canner and bring the water up to a simmer, and wash your jars and lids in hot soapy water. Keep the jars hot until you fill them so they do not crack when they meet the hot concentrate. There is no need to sterilize, since the jars are processed for more than ⏱️ 10 minutes.
water3 cups
7
Juice the lemons and strain the juice well to remove seeds and pulp, which can add bitterness. Set the strained lemon juice aside.
lemon juice (fresh or bottled)2 cups
8
Combine the rhubarb juice, lemon juice, and sugar in a clean pot. Stir well so the sugar begins to dissolve before the mixture heats up.
diced rhubarb9 cupsrhubarb juice (from above)6 cupslemon juice (fresh or bottled)2 cups
9
Heat over medium heat, stirring often, until the sugar has fully dissolved and the mixture reaches 190°F. That is hot and steaming, just short of a simmer, so a thermometer takes the guesswork out of it. Do not let it boil.
10
Ladle the hot concentrate into the prepared jars, leaving 1/4 inch of headspace. Run a bubble tool or thin spatula around the inside of each jar to release trapped air, then wipe the rims with a clean damp cloth.
11
Center a lid on each jar and screw the band down to fingertip tight. Load the jars into the canner, making sure they are covered by an inch or two of water.
water3 cups
12
Bring the canner to a full rolling boil, then process for ⏱️ 15 minutes, adjusting the time for your altitude (see notes). Start timing only once the water reaches a full boil.
water3 cups
13
When the time is up, turn off the heat and let the jars sit in the canner for ⏱️ 5 minutes before lifting them out. That short rest keeps the liquid from siphoning out.
14
Set the jars on a towel and leave them undisturbed for 12 to ⏱️ 24 hours. Do not retighten the bands while they cool, and you may hear them ping as they seal.
15
After cooling, check the seals by pressing the center of each lid. A sealed lid will not flex. Store sealed jars in the pantry, and move any that did not seal to the refrigerator to use first.
Nutrition Facts
calories
124 kcal
fat Content
0.2 g
serving Size
1 cup prepared
fiber Content
1 g
sugar Content
31 g
sodium Content
2 mg
protein Content
0.3 g
carbohydrate Content
32 g
saturated Fat Content
0.02 g
unsaturated Fat Content
0.04 g
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