Bootcamp Rhubarb Jam day!

We had another fantastic harvest at WL Bootcamp today and another boot and I handled the canning.
We were able to separate the very green, very red, and mixed color stalks to take maximum advantage of thr abundance!

The green.and red were cooked separately to best preserve their color, and the mixed stalks went into the dehydrator.

Here's the ingredients for each batch.

Green Rhubarb - 4.5lbs Rhubarb, 3.5lbs sugar, 1/2 Tbsp. Lemon juice, 1/4 tsp. Citric Acid, 1/4 tsp. Ginger juice

Red Rhubarb - 1.625lbs Rhubarb, 1.25lbs Sugar, 1/8 tsp. Citric Acid, 1/8 tsp Hibiscus Powder(color & acidity boost)

Initial results are delicious!

That is awesome.

I am working on establishing rhubarb on my property to utilize. I can't wait to be able to do something like this myself!

Great photos.

Thanks Brian, Great idea to separate out the different colour stalks. You have a nice red one there. My main rhubarb is rather green, but produces really well.
I made some jam at the weekend and added several chopped Bramley apples which really improved the set and also gave a nice golden colour to the finished product. I tend to add sugar by volume after cooking the fruit and do 1kg/l pulp or slightly less depending on the fruit.