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
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.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg