Directions:
Wash the rhubarb; drain. Cut unpeeled stalks into 1-inch pieces.
Add 1/2 to 1 cup sugar for each quart rhubarb. Stir to coat rhubarb
with sugar; let stand 3 to 4 hours in a cool place. Place mixture
in a large saucepot. Bring slowly to a boil; boil 30 seconds. Pack
hot rhubarb and syrup into hot jars, leaving 1/2 inch headspace.
Remove air bubbles. Adjust two-piece caps. Process pints and quarts
15 minutes in a boiling-water canner.
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