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.

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