Strawberry Rhubarb Preserves

Why You’ll Love This Recipe

Strawberry Rhubarb Preserves offer the perfect balance of sweet and tart, combining juicy strawberries with tangy rhubarb into a thick, spoonable delight. This preserve is a wonderful way to capture the fresh flavors of spring and early summer. Whether spread on toast, dolloped on yogurt, or used as a pastry filling, it’s a delicious and versatile addition to your pantry.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesfresh rhubarblemon juicesugarvanilla extract (optional)fruit pectin (optional, for thicker consistency)

directions

Wash and hull the strawberries, then chop them into small pieces.

Trim and dice the rhubarb into small chunks.

In a large pot, combine the strawberries, rhubarb, and sugar. Stir to combine and let sit for about 15-30 minutes to draw out juices.

Add lemon juice and place the pot over medium heat.

Bring the mixture to a boil, then reduce to a simmer, stirring frequently to prevent sticking.

If using, add fruit pectin according to package instructions for a firmer set.

Simmer the mixture for 30-40 minutes, or until thickened and jammy.

Remove from heat and stir in vanilla extract if desired.

Pour the hot preserves into sterilized jars, leaving a little headspace, and seal immediately.

Let the jars cool at room temperature before refrigerating or processing in a hot water bath for long-term storage.

Servings and timing

This recipe yields about 3-4 half-pint jars.Preparation time: 15 minutesMacerating time: 15-30 minutesCooking time: 30-40 minutesTotal time: 1 hour to 1 hour 15 minutes

Variations

Add a cinnamon stick or fresh ginger during cooking for a warm spice note.

Mix in raspberries or blueberries for a different berry blend.

Use honey instead of sugar for a natural sweetener.

Add orange zest for a citrusy twist.

storage/reheating

Refrigerate sealed jars for up to 3 weeks.Once opened, consume within 10 days.For long-term storage, process in a boiling water bath for 10 minutes and store in a cool, dark place for up to 1 year.To reheat, gently warm the preserves in a saucepan over low heat or microwave for a few seconds.

FAQs

Can I use frozen fruit?

Yes, thaw and drain any excess liquid before using.

Do I need to use pectin?

No, but it helps achieve a firmer set. You can also cook longer for a thicker consistency.

Why is my preserve runny?

It may need more cooking time or additional pectin.

Can I make this with less sugar?

Yes, but the shelf life will be shorter. Use low-sugar pectin for better results.

Can I double the recipe?

Yes, but cook in a wide, shallow pot to promote even thickening.

Is this the same as jam?

Preserves typically have larger pieces of fruit than jam, but the terms are often used interchangeably.

Is rhubarb safe to eat?

Yes, the stalks are edible—avoid the leaves as they are toxic.

Can I skip the lemon juice?

Lemon juice helps preserve color, flavor, and acidity. It’s recommended, but you can adjust for taste.

How do I know it’s ready?

It will thicken and pass the “wrinkle test”—drop some on a cold plate, wait a moment, then push with your finger; if it wrinkles, it’s done.

Can I use a sugar substitute?

Yes, use one formulated for preserving, like a low-sugar pectin-compatible sweetener.

Conclusion

Strawberry Rhubarb Preserves are a seasonal treasure with their perfect sweet-tart harmony and rich texture. Easy to prepare and endlessly adaptable, they’re a beautiful way to enjoy the flavors of spring and summer long after the season ends. Spread, swirl, or spoon it—this preserve is sure to become a homemade favorite.

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