Jams and Jellies

Rhubarb Conserve

Hints of lemon and ginger bring this rhubarb conserve to life. Slivered almonds add flavourful crunch. It’s quick and easy to prepare and yields a larger number of jars of jam per quantity of fruit used than traditional long-boil recipes with a similar flavour profile.


  • 4 (1000 ml) cups finely chopped rhubarb
  • ¼ cup (50 ml) water
  • 2 oranges (unpeeled), seeded and finely chopped
  • 1 lemon (unpeeled), seeded and finely chopped
  • 1cup (250 ml) raisins
  • 5 cups (1250 ml) granulated sugar
  • 1- ¼ tsp (6 ml) ground mace or nutmeg
  • 2 pouches (170 ml) BERNARDIN® Liquid Pectin
  • ½ cup (125 ml) chopped walnuts


  • Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.
  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.
  • In a large, deep stainless steel saucepan, combine rhubarb and water. Partially cover and bring to a boil over medium heat. Boil gently for 2 minutes, until rhubarb is softened. Add oranges, lemon, raisins and all of the sugar and mace, stirring until sugar dissolves.
  • Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Boil hard 1 minute, stirring constantly. Remove from heatand stir in walnuts and quickly skim off foam, if necessary.
  • Quickly ladle hot conserve into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more conserve. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining conserve.
  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.
  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.