Strawberry Rhubarb Preserves, with their perfect balance of sweet and tangy flavors, evoke the charming spirit of summer while offering a burst of color on your breakfast table. The vibrant red of ripe strawberries combined with the lively green of rhubarb results in a delightful spread that’s as eye-catching as it is delicious. There’s something wonderfully nostalgic about putting preserves on toast, reminiscent of lazy Sunday mornings or warm, sunny picnic afternoons.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Strawberry Rhubarb Preserves
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Strawberry Rhubarb Preserves

My journey with this recipe began one early summer when I spotted fresh strawberries and rhubarb at the local farmer’s market. The combination intrigued me, calling to mind not just a taste sensation but also crafting something beautiful from scratch. Making homemade Strawberry Rhubarb Preserves is not only simple, it fills your kitchen with inviting aromas that are hard to resist. Once you try it, you’ll see how easy it is to create this delightful treat at home.

Why You’ll Love This Recipe

Simple & Quick: Prepare this delightful spread in just 10 minutes with a quick 25 minutes of cooking.
Irresistible Flavor: A harmonious blend of sweet strawberries and tart rhubarb creates a taste that dances on your palate.
Eye-Catching Appeal: The vibrant colors make it a stunning addition to any meal or gift.
Flexible Serving: Perfect for breakfast on toast, desserts, or simply enjoyed straight from the jar!
Diet-Friendly Options: Naturally gluten-free, making it a great addition to many diets.

Ingredients You’ll Need

1 pound fresh strawberries: Use ripe, juicy strawberries for the best flavor; halved or quartered if they’re large.
2 cups chopped rhubarb: This gives the preserves that tart kick. Ensure it’s chopped into about 1/2” pieces for even cooking.
1 1/4 cups granulated sugar: Essential for sweetening and preserving; adjust to taste if you prefer less sweetness.
1 tablespoon lemon juice: This brightens the flavors and helps with setting.
1 tablespoon lemon zest (optional): Adds an extra pop of citrus flavor.
1/2 teaspoon vanilla extract: This imparts a subtle depth of flavor to the preserves.

How to Make Strawberry Rhubarb Preserves

Prepare the Plate: Begin by placing a small plate in the freezer. This will be used for the doneness test later.

Combine Ingredients: In a 3-quart or larger saucepan, combine the halved or quartered fresh strawberries, chopped rhubarb, 1 1/4 cups granulated sugar, lemon juice, and the optional lemon zest. Stir them all together.

Heat the Mixture: Set the heat to medium-high and bring the mixture to a boil. Stir frequently to prevent sticking and burning. Once boiling, reduce the heat so that it maintains a full boil but doesn’t burn.

Boil Until Thickened: Continue boiling for about 9 minutes. You’ll want to lower the heat as needed to keep it boiling gently but not too rapidly. You’re aiming for a temperature of 220°F (104°C). Note that mine never quite reached 220°F but thickened nicely at 212°F (100°C). It may appear a bit runny right off the heat, but it’ll thicken as it cools.

Test Doneness: To check if the preserves are ready, drop a small spoonful onto the cold plate from the freezer. Let it sit for a minute, then gently push it with your finger. If it wrinkles and holds its shape, you’re good to go.

Stir in Vanilla: Once the preserves are ready, stir in the 1/2 teaspoon of vanilla extract. This will add a lovely aroma to the already fragrant mixture.

Cool and Store: Remove the saucepan from the heat and let it cool on a wire rack for about 1–2 hours. Once cooled, transfer your Strawberry Rhubarb Preserves into clean jars. These can be stored in the refrigerator for up to one week; for later use, consider freezing them. They can be frozen for up to a year—just remember to leave some space at the top of the jar for expansion when freezing.

Storing & Reheating

For the best storage, keep your freshly made Strawberry Rhubarb Preserves in the refrigerator in airtight jars. They can last for about one week in a standard fridge. For longer storage, they freeze exceptionally well for up to three months. To enjoy them after freezing, let them thaw in the fridge overnight or gently heat in a saucepan until warmed through, keeping an eye on the texture which might slightly change after freezing.

Chef’s Helpful Tips

Avoid using overripe strawberries as they can lead to a mushy texture.
Make sure to chop the rhubarb uniformly so it cooks evenly.
If your preserves appear too runny, you can return them to the saucepan and simmer for a little longer.
Taste your mixture before the final boil; you can always adjust the sugar based on your taste preferences.
If using frozen rhubarb, no need to thaw first. Just add it straight to the pot!

The combination of strawberries and rhubarb in this preserve is truly a timeless classic. They work together beautifully—sweetness balanced with tartness, making it perfect for almost any occasion. Whether you’re spreading it on your morning toast or using it in an elegant dessert, you’ll find endless opportunities to enjoy these delicious Strawberry Rhubarb Preserves.

Recipe FAQs

Can I use frozen fruit for this recipe?

Absolutely! If you can’t find fresh strawberries or rhubarb, frozen ones will work just fine. Just add them straight into the pot without thawing. The cook time may remain the same as the fruit will release moisture while cooking.

How do I know when my preserves are done?

Once you’ve boiled your mixture for about 9 minutes, complete the doneness test using the cold plate trick. If it holds a shape when pushed, it’s ready for the next step. Remember that the mixture will thicken as it cools.

Is it possible to adjust the sweetness in this recipe?

Definitely! You can start with the specified amount of sugar and adjust according to your taste. If you prefer a subtler finish, consider reducing the sugar by a quarter or substituting part of it with honey.

How can I incorporate this preserve into other recipes?

There’s so much you can do! Use it as a topping for yogurt or ice cream, swirl it into pancakes, or spread it on scones for a delightful treat. It also makes an excellent filling for pastries or cakes!

Enjoy creating your own batch of homemade Strawberry Rhubarb Preserves, and relish the satisfaction of savoring something truly made from the heart!

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Strawberry Rhubarb Preserves

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Author: Lina
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 13 servings 1x
Category: Desserts & Appetizers
Method: Cooking
Cuisine: American

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Description

This Strawberry Rhubarb Preserves features the delightful combination of strawberries and rhubarb for a flavor that can’t be beat. With just a few simple ingredients, it’s perfect for spreading on toast or adding to desserts.

Ingredients

Scale

1 pound (454 grams) fresh strawberries halved or quartered if they’re quite large
2 cups (250 grams) chopped rhubarb about 1/2” pieces
1 1/4 cups (250 grams) granulated sugar
1 tablespoon lemon juice
1 tablespoon lemon zest optional
1/2 teaspoon vanilla extract

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Instructions

Place a small plate in the freezer before starting the cooking process.
In a 3-quart or larger saucepan, combine strawberries, rhubarb, sugar, lemon juice, and lemon zest if using.
Bring the mixture to a boil over medium-high heat while stirring frequently. Reduce heat to maintain a full boil.
Allow to boil for about 9 minutes, adjusting the heat as necessary. The mixture should reach a temperature of 220°F (104°C) or until it thickens, noticing it will be runny but will set as it cools.
To test for readiness, drop a small spoonful onto the cold plate. If it wrinkles and holds its shape when pushed, the preserves are done.
Stir in vanilla extract once ready.
Remove from heat and let cool completely on a wire rack for about 1–2 hours.
Transfer the preserves into clean jars and refrigerate for up to 1 week or freeze for up to 1 year.

Notes

For best results, use fresh, ripe strawberries and firm rhubarb.
This preserves recipe can be doubled or halved as needed for different batch sizes.
If you’re unsure about the consistency, let the mixture cool and check again, as it thickens upon cooling.