This is a very tart drink you mix with water, ginger ale, spritzer, vodka, whatever. From the Ball Complete Book of Home Preserving.
12 cups chopped rhubarb
4 cups water
Grated zest and juice of 1 lemon
Grated zest and juice of 1 orange
1 1/2 cups sugar
(I used the juice of 1 lemon and 1 orange and 1 cup sugar)
Combine the rhubarb, lemon zest, orange zest and water. Bring to a boil over medium-high heat stirring constantly. I used two pans.
As it cooks down it will start to look 'mushy'.
Transfer to a dampened jelly bag or strainer lined with several lawyers of cheesecloth set over a deep bowl. Let drip, undisturbed for at least 2 hours.
I read a tip somewhere to hang it up and let it drip longer so I rigged something up with a candle holder!
Meanwhile, prepare water bath canner, jars and lids.
Combine rhubarb juice and sugar. Heat to medium high to dissolve sugar but do not boil.
Skim off foam. Ladle into hot jars leaving 1/4" headspace. Process for 10 minutes.
Beautiful color and the options are limitless. I can't wait to try a slushie!
*Always follow safe pressure canning procedures.
Review your pressure canning manual and the Ball guidelines.
I can't wait to try one of your slushies! Do you think it would taste good in iced tea? Another great presentation. Your photos are very professional looking.
ReplyDelete