Strawberry Rhubarb Preserves are a delightful treat, capturing the essence of summer in a jar. These preserves combine the sweetness of ripe strawberries with the tartness of fresh rhubarb, creating a beautifully balanced flavor that spreads joy on toast, enhances desserts, or even makes a unique addition to savory dishes. Each spoonful offers a gentle whirlwind of bright red hues and an inviting aroma that beckons you closer.

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 first encountered this charming blend at a farmer’s market during prime rhubarb season. The vibrant colors and irresistible scent made my taste buds dance with anticipation. It was an instant favorite, a memorable recipe that brought warmth to breakfast tables and sweets to gatherings. The best part? Preparing these preserves is easy and budget-friendly, making it a perfect choice for anyone who loves home-cooked delights. I can’t wait for you to try making it yourself!

Why You’ll Love This Recipe

Simple & Quick: Only about 35 minutes from start to finish, making it an easy weekend project.
Irresistible Flavor: The perfect sweet and tangy balance keeps you coming back for more.
Eye-Catching Appeal: Bright colors make it a stunning addition to breakfast or dessert tables.
Flexible Serving: Perfect for spreading, drizzling, or dolloping on nearly anything.
Diet-Friendly Options: Naturally gluten-free, suitable for many dietary preferences.

Ingredients You’ll Need

1 pound fresh strawberries: Look for plump, fragrant strawberries; they’ll elevate the flavor. You can substitute with frozen strawberries if necessary, but fresh ones yield the best results.
2 cups chopped rhubarb: Use fresh rhubarb cut into about 1/2-inch pieces for a nice texture. If you can’t find rhubarb, consider using tart apples or cranberries for a different flavor twist.
1 1/4 cups granulated sugar: This helps to balance the tartness and aids in the preservation process. Adjust the sugar slightly based on your taste preference or choose a sugar alternative if desired.
1 tablespoon lemon juice: Fresh lemon juice adds brightness and helps preserve color. Bottled lemon juice will work too, but fresh is preferred.
1 tablespoon lemon zest (optional): This adds an extra layer of citrus flavor. If you skip it, the preserves will still be delicious.
1/2 teaspoon vanilla extract: A subtle touch of vanilla enhances the overall flavor profile. Make sure to use pure vanilla extract for the best taste.

How to Make Strawberry Rhubarb Preserves

Chill the Plate: Start by placing a small plate in the freezer. This will be your testing plate later on to check if the preserves have the right consistency.

Combine Ingredients: In a 3-quart saucepan, add the 1 pound of fresh strawberries, 2 cups of chopped rhubarb, 1 1/4 cups of granulated sugar, 1 tablespoon of lemon juice, and the optional 1 tablespoon of lemon zest. Stir it all together until well mixed.

Bring to a Boil: Over medium-high heat, bring the mixture to a boil, stirring it frequently to prevent sticking. Reduce the heat to maintain a steady boil, adjusting as necessary.

Simmer the Mixture: Let it boil for about 9 minutes. Towards the end, be sure to lower the heat to prevent the strawberries from scorching. You want the temperature to reach about 220°F (104°C), which is known as the setting point for preserves.

Test for Doneness: When you think the jam is ready, take a small spoonful and drop it onto your cold plate from the freezer. After a minute, gently push it with your finger; if it wrinkles and holds its shape, you’re all set!

Stir in Vanilla: Once it reaches the right consistency, remove the saucepan from the heat and stir in the 1/2 teaspoon of vanilla extract, allowing its flavor to meld beautifully.

Cool the Preserves: Allow the mixture to cool on a wire rack for about 1 to 2 hours. This chilling period is impressive, as it lets the flavors develop even further.

Jar and Store: Transfer your cooled preserves into clean jars. They’ll last in the refrigerator for about a week. If you find that you have more than you can consume, freeze them for up to a year – just leave a little space at the top of the jar for expansion.

Storing & Reheating

For optimal freshness, store your Strawberry Rhubarb Preserves in the refrigerator in an airtight jar for up to 1 week. For longer storage, freeze them in well-sealed jars for up to 3 months. When you’re ready to enjoy, simply thaw in the fridge overnight. Keep in mind that texture may change slightly upon freezing, but you can refresh it by gently stirring before serving.

Chef’s Helpful Tips

Avoid scorched berries: Keep an eye on your mixture during the boil stage and stir frequently to prevent sticking.
Fresh ingredients matter: Make sure to use fresh strawberries and rhubarb for the best flavor.
Timing is key: Don’t rush the boiling process; be patient to allow for proper thickening.
Test before cooling: Use the cold plate method before removing from heat; it’s the best indicator of doneness.
Swap flavors: If you’re feeling adventurous, try adding spices like cinnamon or ginger for a new twist.

There’s something undeniably special about creating your own Strawberry Rhubarb Preserves. It’s a fantastic way to celebrate the flavors of summer and preserve them for the months to come. This recipe is not just a treat; it’s a catalyst for warm memories and moments shared over breakfast or dessert. Feel free to experiment with the proportions or add different fruits; whatever you choose, I hope you enjoy every spoonful!

Recipe FAQs

Can I use frozen strawberries or rhubarb in this recipe?

Yes, you can substitute frozen strawberries or rhubarb if fresh isn’t available. Just remember that the cooking time might vary slightly, and be aware that frozen fruit may release more water as they cook.

How do I know when the preserves have set properly?

The best way to check is the cold plate method: drop a spoonful on the plate and push it after a minute. If it wrinkles and holds shape, the preserves are set. If not, simmer for a few more minutes.

Can I make this recipe without sugar?

You can use sugar substitutes like honey or agave syrup, but keep in mind that these alternatives may affect the flavor and setting process. You might need to adjust the cooking time to achieve the right consistency.

How should I store the preserves once opened?

Once opened, store your preserves in the refrigerator in an airtight container. They’re good for about a week, and if you have leftovers, consider freezing them to keep them fresh longer. Enjoy your homemade treat!

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Strawberry Rhubarb Preserves

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Author: Peter
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

Savor the irresistible flavor of Strawberry Rhubarb Preserves. This delightful recipe features fresh strawberries, rhubarb, and a hint of vanilla, making it perfect for adding to your breakfast or desserts. Quick to prepare and bursting with flavor, these preserves are a must-try for anyone seeking easy homemade goodness.

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, combine strawberries, rhubarb, sugar, lemon juice, and lemon zest if using.
Bring the mixture to a boil over medium-high heat, stirring frequently. Lower the heat to maintain a full boil.
Boil for about 9 minutes, monitoring to prevent burning, until it reaches 220°F (104°C). It may stay a bit runny but will thicken as it cools.
To check if ready, drop a small spoonful onto the cold plate, wait a minute, and if it wrinkles when pushed, it's done.
Stir in the vanilla extract when ready.
Remove from heat, let cool completely on a wire rack for 1-2 hours.
Transfer to clean jars and refrigerate for up to 1 week. Can be frozen for up to 1 year.

Notes

Make sure to use fresh strawberries and rhubarb for the best flavor.
Keep an eye on the temperature to ensure the preserves set correctly.
If freezing, leave space in the jars to allow for expansion.