Strawberry Rhubarb Preserves have a lovely balance of sweet and tart flavors, making them the perfect treat for your breakfast table or a delightful addition to desserts. When you spread this homemade preserve on buttery toast or dollop it onto creamy yogurt, the mingling flavors dance on your palate, leaving you craving more. This recipe beautifully captures the essence of summer, blending juicy strawberries with the refreshing tang of rhubarb into a luscious spread that’s far superior to anything you’ll find on store shelves.

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 discovered the magic of strawberry rhubarb preserves while visiting a local farmer’s market, and it was love at first taste. The rich color and jammy texture were irresistible, and I knew I had to recreate this experience at home. With just a handful of ingredients, this recipe is quick, budget-friendly, and guaranteed to impress anyone who tries it. So let’s roll up our sleeves and get started on making your own delicious batch!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this delightful preserve in just 35 minutes, making it perfect for a busy morning.
Irresistible Flavor: The combination of sweet strawberries and tart rhubarb creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: With its vibrant red hue, this preserve is sure to steal the show on your breakfast table.
Flexible Serving: It’s a delightful addition to toast, pancakes, or even as a topping for ice cream.
Diet-Friendly Options: Naturally gluten-free and can be made vegan by substituting granulated sugar with coconut sugar.

Ingredients You’ll Need

1 pound (454 grams) fresh strawberries: Opt for ripe, juicy strawberries for the best flavor; you can halve or quarter them if they’re large.
2 cups (250 grams) chopped rhubarb: Chop into approximately 1/2” pieces. Fresh rhubarb adds a fantastic tartness; frozen works, too, if fresh isn’t available.
1 1/4 cups (250 grams) granulated sugar: This measurement helps balance the tartness of the fruit. You can use cane sugar or coconut sugar.
1 tablespoon lemon juice: Fresh lemon juice enhances the flavor and helps the preserves set.
1 tablespoon lemon zest (optional): Adds a lovely citrus aroma that complements the fruit.
1/2 teaspoon vanilla extract: This enhances the sweetness and rounds out the flavor beautifully.

How to Make Strawberry Rhubarb Preserves

Freeze a plate: Start by placing a small plate in the freezer. This will help us test the preserves later for the perfect consistency.

Combine ingredients: In a 3-quart or larger saucepan, combine the halved strawberries, chopped rhubarb, 1 1/4 cups granulated sugar, lemon juice, and optional lemon zest. The larger surface area of the pan helps the mixture heat evenly.

Boil the mixture: Set the saucepan over medium-high heat and stir frequently until the mixture comes to a boil. Once bubbling, reduce the heat to the lowest setting that maintains a rolling boil.

Cook until thickened: Allow the preserves to boil for about 9 minutes. Keep an eye on it toward the end, adjusting the heat to prevent burning. You aim for a temperature of 220°F (104°C), but it might not exceed 212°F (100°C). Don’t worry—some runniness is normal; it will thicken as it cools.

Test for doneness: To check if the preserves are ready, drop a spoonful onto the cold plate. Let it sit for a moment, then push it with your finger. If it wrinkles and holds its shape, it’s time for the next step.

Add vanilla extract: Once satisfied with the consistency, stir in the 1/2 teaspoon vanilla extract, allowing it to meld with the fruity flavors.

Cool down: Remove the saucepan from heat and let it cool on a wire rack for about 1-2 hours. The mixture will continue to thicken as it cools.

Transfer and store: Once completely cool, transfer the strawberry rhubarb preserves to clean jars. These will keep in the refrigerator for up to one week. If you make more than you can consume in that period, consider freezing what you won’t use—just be sure to leave space at the top of the jars for expansion.

Storing & Reheating

Store your strawberry rhubarb preserves at room temperature for up to one week if sealed in sterilized jars. For longer storage, refrigerate in airtight containers, where they’ll last about 1 week. If you choose to freeze them, they’ll be good for up to one year when properly sealed. To reheat, gently warm in a saucepan over low heat until spreadable. The texture may change slightly, but you can revive it with a quick maul in the microwave or on the stovetop.

Chef’s Helpful Tips

Keep a close eye on the pan as the mixture boils—burnt preserves are not a pleasant experience!
Use ripe strawberries for the best natural sweetness; otherwise, consider adding a little more sugar to taste.
To prevent sticking, stir frequently, especially as the mixture begins to thicken.
If you’re unsure about the consistency, it’s better to test it multiple times to get it just right.
Make a larger batch in one go by doubling the recipe for gift-giving or special occasions.

Strawberry rhubarb preserves are truly a delightful treat that captures the essence of summer. Not only will you enjoy the sweet and tart flavors, but making them offers an excellent opportunity to experiment in your kitchen. Don’t hesitate to add your personal touch—perhaps a sprinkle of cinnamon or an extra splash of citrus. Enjoy generously spread on your favorite bread or even as a filling for pastries!

Recipe FAQs

Can I use frozen strawberries or rhubarb for this recipe?

Absolutely! Just remember that frozen fruit may have more moisture, which could make the preserves a bit runnier. If using frozen, don’t thaw them beforehand; add them directly to the pot for best results.

How do I know when my preserves are done thickening?

The best way to tell is by using the cold plate method. This simple test helps you see the final texture; if it holds its shape when pushed, it’s ready to be taken off the heat.

What can I use if I don’t have rhubarb?

If rhubarb isn’t available, you could substitute it with tart apples or even a mix of other berries, although the flavor profile will be different. Just remember, rhubarb’s unique tartness plays a big role in this preserve!

How can I make my preserves less sweet?

If you prefer a less sweet preserve, simply reduce the amount of sugar slightly. Start with a cup and adjust to your taste, keeping in mind that the sugar helps with preservation, so it may impact shelf life slightly.

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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

Experience the delightful flavor of homemade Strawberry Rhubarb Preserves. This easy recipe features fresh strawberries, tangy rhubarb, and just the right balance of sweetness, making it ideal for spreading on toast or adding to desserts. Perfect for anyone who enjoys simple, flavorful recipes!

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 the strawberries, rhubarb, sugar, lemon juice, and lemon zest if using.
Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce the heat to keep it at a gentle boil.
Let it boil for about 9 minutes, adjusting the heat to avoid burning the strawberries. The temperature should reach around 220°F (104°C).
To test if the preserves are ready, drop a spoonful onto the cold plate and let it sit for a minute. If it wrinkles and holds its shape, it's done.
Stir in the vanilla extract once the preserves are ready.
Remove the saucepan from the heat and allow it to cool completely on a wire rack, about 1–2 hours.
Transfer the preserves into clean jars and refrigerate for up to 1 week. For longer storage, freeze any remaining preserves, leaving space at the top of the jar for expansion.

Notes

Ensure the strawberries are fresh and ripe for the best flavor.
Preserves can be frozen for up to a year, just leave space in the jar for expansion during freezing.
For a thicker consistency, cook a bit longer towards the end.