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

Cook Mode Prevent your screen from going dark

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.

Nutrition

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