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Canning Rhubarb Simple Syrup

Canning rhubarb simple syrup makes a ruby-pink, translucent syrup for cocktails and pancake topping. Simmer rhubarb, strain for a clear jewel-toned base, then boil with sugar and lemon juice before water-bath canning in pint jars.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 pints
Course: Snack
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Rhubarb Syrup Base
  • 6 cup fresh rhubarb Chopped; use fresh for the best ruby color.
  • 4 cup water For simmering the rhubarb and extracting juice.
  • 4 cup sugar Granulated sugar dissolves into a smooth syrup.
  • 1 tbsp lemon juice Adds brightness and helps preserve flavor.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Cook and soften the rhubarb
  1. Combine fresh rhubarb and water in a large pot, then bring to a boil over high heat and cook until actively boiling, about 5 minutes, looking for rolling bubbles around the edges.
  2. Reduce the heat to maintain a gentle simmer and simmer for 15 minutes, until the rhubarb is very soft and breaks down easily when pressed with a spoon.
Strain to get rhubarb juice
  1. Strain the mixture through cheesecloth or a fine mesh strainer, pressing firmly to extract all liquid, until you reach about 4 cups of rhubarb juice and the solids look dry.
Boil with sugar and lemon juice
  1. Return the rhubarb juice to the pot, add sugar and lemon juice, then bring to a boil over high heat, until the surface bubbles consistently.
  2. Simmer for 5 minutes at a steady boil, stirring occasionally and stopping when the sugar is completely dissolved and the syrup looks clear and evenly colored.
Jar and can
  1. Pour the hot syrup into sterilized pint jars, leaving 1/4-inch headspace, stopping when the level is consistent across jars and the syrup fills the space without overfilling.
  2. Process the jars in a boiling water bath for 10 minutes, keeping the water at a full rolling boil so jars remain submerged.
Serve
  1. Use the canned rhubarb syrup to drizzle over pancakes or into cocktails, or mix with sparkling water for an easy, bright drink with a ruby-pink glow.

Notes

Pro tip: press the rhubarb firmly while straining so you reliably hit about 4 cups of liquid, which helps the syrup set up with the right concentration. Store canned jars in a cool, dark pantry for up to 12 months; refrigerate after opening and use within 2 weeks. Freezing is not recommended for best texture/color after thawing. For a lighter option, try using a sugar substitute that’s labeled for canning/preserving (you’ll still need to use lemon juice for flavor balance).