Strawberry Rhubarb Preserves are a delightful way to celebrate the flavors of spring and summer. This simple yet satisfying recipe combines the sweetness of fresh strawberries with the tartness of rhubarb, resulting in a vibrant and beautifully textured preserve. Each spoonful offers a burst of fruity flavor that can elevate your toast, yogurt, or even a cheese platter! The balance between the sweet and tangy elements makes it a perfect spread for various occasions, from breakfast to afternoon snacks.

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

I still remember the first time I made this preserve. The smell of strawberries warming on the stove, mixed with that hint of tartness from the rhubarb, instantly transported me back to my grandmother’s kitchen. She always made the best preserves, and now I get to share that same warmth and joy with you. So, grab your favorite jar, and let’s embark on this delicious journey of making your very own Strawberry Rhubarb Preserves!

Why You’ll Love This Recipe

Simple & Quick: You can whip up a batch of Strawberry Rhubarb Preserves in just 35 minutes!
Irresistible Flavor: The combination of sweet strawberries and tart rhubarb is truly magical.
Eye-Catching Appeal: Bright red preserves can bring color and life to your breakfast table.
Flexible Serving: Perfect for toast, yogurt, cheesecakes, or even as a gift for friends.
Diet-Friendly Options: Naturally gluten-free and can be made with less sugar for a healthier twist.

Ingredients You’ll Need

1 pound fresh strawberries: Look for ripe, sweet strawberries for the best flavor. Halve or quarter them if they’re large.
2 cups chopped rhubarb: Buy vibrant, firm stalks. Cut them into about ½-inch pieces; they add the perfect tartness and texture.
1 1/4 cups granulated sugar: This helps to balance the tartness of the rhubarb and aids in preservation.
1 tablespoon lemon juice: Fresh lemon juice brightens the flavors and enhances the tartness.
1 tablespoon lemon zest (optional): Adds a delightful fragrance and extra zing to your preserves.
1/2 teaspoon vanilla extract: This creamy flavor rounds out the preserve, giving it a lovely depth.

How to Make Strawberry Rhubarb Preserves

Prepare the plate: Place a small plate in the freezer before you start cooking. This will help you with the “wrinkle test” later.

Combine ingredients: In a 3-quart or larger saucepan, add the halved strawberries, chopped rhubarb, 1 1/4 cups granulated sugar, lemon juice, and if desired, the lemon zest. The larger the pot, the quicker it will cook since more surface area allows for faster evaporation.

Cook until boiling: Turn up the heat to medium-high and bring the mixture to a boil while stirring frequently. As it bubbles away, keep a close eye to ensure it doesn’t scorch. Once boiling, lower the heat just enough to maintain a gentle but full boil.

Monitor the temperature: Let the mixture boil for about 9 minutes, adjusting the heat as necessary. You’re aiming for a temperature of about 220°F (104°C), though don’t worry if it doesn’t quite reach that – the preserves will still set up nicely as they cool.

Check for doneness: To test if your Strawberry Rhubarb Preserves are ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger; if it wrinkles and holds its shape, it’s done!

Add vanilla: Once your preserves are ready, stir in 1/2 teaspoon vanilla extract. This adds a lovely depth of flavor, making your preserves even more special.

Cool completely: Remove the saucepan from the heat and transfer it to a wire rack. Let it cool completely for about 1-2 hours, allowing the flavors to meld beautifully.

Jar and store: Transfer the cooled preserves into clean jars. You can refrigerate them for up to a week, though they may last a bit longer, so feel free to enjoy them within two weeks. Any remaining preserves can be frozen for up to a year – just be sure to leave some space at the top of the jar for expansion.

Storing & Reheating

Your Strawberry Rhubarb Preserves can be stored in the refrigerator for up to one week in an airtight container. For longer storage, freeze them in jars or freezer-safe bags for up to three months. When you’re ready to enjoy them, simply thaw them in the refrigerator overnight. Be aware that while freezing preserves is great for retention, the texture might become slightly softer, but a quick stir will refresh its delightful consistency.

Chef’s Helpful Tips

Avoid burning the mixture by adjusting the heat carefully to prevent strawberries from scorching.
For the best results, use ripe strawberries and firm rhubarb to enhance flavors and texture.
If your preserves aren’t setting as you hoped, allow them to cool before assessing their thickness.
Consider adding spices like cinnamon or a pinch of nutmeg for a unique twist on flavor.
If you’re short on time, you can even make smaller batches for quicker refrigerator preserves!

Strawberry Rhubarb Preserves allow you to capture the essence of summer fruits and enjoy a sweet taste of nostalgia. It’s simple to prepare and packs a flavorful punch that other store-bought varieties can often lack. Plus, making your own preserves means you control the sweetness and ingredients, making it all the more special. I encourage you to experiment with this recipe and share it with family and friends. Enjoy the process and the delicious results!

Recipe FAQs

How long do Strawberry Rhubarb Preserves last?

Strawberry Rhubarb Preserves typically last about a week in the refrigerator. If you freeze them, they can last up to a year. Just be sure to label your jars with the date they were made!

Can I use frozen fruit for this recipe?

You can use frozen strawberries or rhubarb, although fresh produce tends to yield a better texture and flavor. If using frozen fruit, there’s no need to thaw it; simply add them directly to the pot while cooking.

What can I do if my preserves are too runny?

If you find that your preserves didn’t set up as expected, return them to the stove and simmer for a bit longer, stirring frequently. You can also add a bit of pectin to help thicken the mixture.

Can I adjust the sugar content?

Absolutely! You can reduce the sugar to your taste. Keep in mind that sugar not only sweetens but also aids in the preservation process, so make sure to keep the balance if you chose to cut back significantly.

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Strawberry Rhubarb Preserves

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

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Description

Enjoy the irresistible flavor of homemade Strawberry Rhubarb Preserves. This easy-to-make recipe combines fresh strawberries and rhubarb, creating a delightful treat for breakfast or dessert. Perfect for spreading on toast or using in 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 you start cooking.
In a 3-quart or larger saucepan, add the strawberries, rhubarb, sugar, lemon juice, and optionally, lemon zest.
Bring the mixture to a boil over medium-high heat while stirring frequently. Lower the heat to maintain a full boil.
Boil for about 9 minutes until it reaches a temperature of 220°F (104°C), adjusting the heat to prevent burning, knowing it may not go above 212°F (100°C).
To test readiness, drop a small spoonful onto the cold plate, let it sit for a minute, then push it with your finger—if it wrinkles, it’s done.
Stir in the vanilla extract once done.
Remove from heat and cool on a wire rack for 1-2 hours.
Transfer into clean jars and refrigerate for up to 1 week or freeze for up to 1 year, leaving space for expansion.

Notes

Ensure the strawberries and rhubarb are fresh for the best flavor.
This preserve can be frozen for longer storage—just leave some space at the top of the jar.