Description
This irresistible Rhubarb Preserves features fresh rhubarb, sugar, and vanilla. Simple to prepare and perfect for topping on pastries or toast, it’s a delightful addition to any breakfast.
Ingredients
Scale
- 3 cups (375 grams) chopped rhubarb
- 3/4 cup (150 grams) granulated sugar
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prepare by placing a small plate in the freezer.
- In a 3-quart or larger saucepan, combine the rhubarb, sugar, and lemon juice.
- Heat over medium-high, bringing to a boil while stirring frequently. Reduce heat to maintain a gentle boil for about 9 minutes, adjusting to prevent burning, until reaching near 220°F (104°C).
- To check for readiness, drop a spoonful onto the cold plate and let it sit. If it wrinkles when pushed, it’s done.
- Once ready, mix in the vanilla extract.
- Remove from heat and cool completely on a wire rack for about 1 hour.
- Transfer the preserves into clean jars and refrigerate for up to 1 week. For longer storage, freeze unused portions for up to a year.
Notes
For a healthier alternative, replace granulated sugar with honey or maple syrup as noted.
Ensure jars are sterilized for better preservation.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 44
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg