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    Home » Recipes » Top Amish Recipes

    Homemade Rhubarb Juice

    Published: May 21, 2013 · Updated: Jun 17, 2022 by Kevin Williams | 5 Comments

    Jump to Recipe

    This is the time of year when rhubarb is on the menu in many ways in Amish kitchens.  Whether it be rhubarb pie, shortcake, pudding, or even juice, rhubarb is king right now.    Try the recipe below for your own homemade rhubarb juice!

    Homemade Rhubarb Juice, Jell-O is one of the ingredients.
    Jump to:
    • 🥤 Ingredients
    • 📋 Instructions
    • ❤️ Rhubarb Recipes for Days!
    • 🖨️ Full Recipe

    🥤 Ingredients

    • 8 pounds rhubarb diced
    • 8 quarts water
    • 2 cans of frozen orange juice 12-ounce
    • 2 cans of pineapple juice 46-ounce
    • 4 cups sugar
    • 2 boxes strawberry gelatin 3-ounce

    📋 Instructions

    1. Combine rhubarb and water and cook until rhubarb is soft.
    2. Drain, discarding rhubarb, and add the rest of ingredients to the juice.
    3. Stir until sugar is dissolved. Put hot juice into jars, seal and cold pack for five minutes.

    ❤️ Rhubarb Recipes for Days!

    Rhubarb Rolls

    Frosted Rhubarb Cookies

    Spring Rhubarb Custard Pie

    Strawberry Rhubarb Crunch

    Homemade Rhubarb Squares

    Rhubarb Upside Down Cake

    Schoolhouse Rhubarb Dessert

    Rhubarb Bars

    Amish Rhubarb Pudding

    Amish Rhubarb Coffeecake

    Rhubarb Cream Pie


    🖨️ Full Recipe

    Homemade Rhubarb Juice

    Print Recipe Pin Recipe

    Ingredients
      

    • 8 pounds rhubarb diced
    • 8 quarts water
    • 2 cans of frozen orange juice 12-ounce
    • 2 cans of pineapple juice 46-ounce
    • 4 cups sugar
    • 2 boxes strawberry gelatin 3-ounce

    Instructions
     

    • Combine rhubarb and water and cook until rhubarb is soft.
    • Drain, discarding rhubarb, and add the rest of ingredients to the juice.
    • Stir until sugar is dissolved. Put hot juice into jars, seal and cold pack for five minutes.
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Petra Brown

      May 21, 2013 at 5:59 pm

      This is good...made some this past week....be aware that this will yield. 14 quart jars filled full and a partial....it's gotten rave reviews from our friends....

      Reply
    2. Wendy

      June 18, 2013 at 11:00 pm

      Was wondering if this is a concentrate that you have to dilute or drink it straight. Thanks

      Reply
    3. Susan Harker

      September 21, 2017 at 2:49 pm

      What is a cold pack? Do you just put the hot juice into jars and let it sit? Do you water bath it at all?

      Reply
      • Pat

        September 21, 2017 at 7:01 pm

        Susan, according to farmandfleet.com Cold pack canning is the practice of filling mason or canning jars with freshly prepared, unheated food. It’s also known as raw pack canning. With the cold pack canning method, the food is raw while the canning jars are hot. The water, juice or syrup needs to be brought to boil before you add it to the jars.
        After you’ve packed your food inside the canning jars, allowing for proper canning headspace, pour in hot water or syrup, seal your canning jars and then process your food in a pressure canner. The air in the canning jars can cause food discoloration in about two or three months of being stored.
        Canning headspace is the empty space that is left in your jar after you add the contents and before you put the Mason jar lid on. No matter what you are canning, leaving the correct amount of space specified before processing the jar is extremely important.
        The heat applied to a mason jar during processing causes the contents inside the jar to expand. As air escapes around the lid, canning headspace will decrease. If you did not leave enough canning headspace, the contents of the jar could also seep under the lid and create a problem with the seal
        Leaving too much canning headspace can also be a problem. Cooling jars naturally contract and pull the lid down tight to seal the jar completely. If there is too much canning headspace, the processing time called for in the recipe may not have been long enough to drive out the air in the jar. More air in the mason jar means more oxygen is present to discolor the food and promote rancidity in fats. This can lead to an improper seal as well
        Hope this helps

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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