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.

Nutrition

Serving Size: 1 tablespoon
Calories: 40
Sugar: 9g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg