Rhubarb Raspberry Concentrate, For Canning

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 9 cups rhubarb, sliced inch
• 3 cups raspberries
• 4 cups water
• 1 1/2 cups granulated sugar

Recipe

• 1 in a large stainless steel saucepan, combine rhubarb, raspberries and water. bring to a boil over medium-high heat, stirring constantly. reduce heat, cover and boil gently until rhubarb is soft, about 10 minutes. remove from heat.
• 2 transfer to a dampened jelly bag or a strainer lined with several layers of cheesecloth set over a deep bowl. let drip, undisturbed, for at least 2 hours.
• 3 meanwhile, prepare canner, jars and lids.
• 4 in a clean large stainless steel saucepan, combine rhubarb juice and sugar, heat to 190f (88c) over medium-high heat, stirring to dissolve sugar, do not boil. remove from heat and skim off foam.
• 5 ladle hot concentrate into hot jars, leaving 1/4 inch head-space. wipe rim. center lid on jar. screw band down until resistance is met, then increase to fingertip-tight.
• 6 place jars in canner, ensuring they are completely covered with water, but at least 1 inch. bring to a boil and process for 10 minutes (adjusting for above sea level). remove canner lid. wait 5 minutes, then remove jars, cool and store.
• 7 notes: to reconstitute, mix one part concentrate with one part water, tonic water or ginger ale; adjust concentrate to taste.