Fresh, vibrant, and bursting with flavor, strawberry rhubarb preserves are a delightful concoction that perfectly balances sweet and tart. This charming spread isn’t just a jam; it’s a celebration of two of summer’s finest harvests. The combination of juicy strawberries and tangy rhubarb creates a treat that’s perfect on toast, in desserts, or even paired with cheese for an elegant cheese board. Not only do these preserves serve as a beautiful reminder of sun-soaked days, but they also make for a thoughtful homemade gift.

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 can still remember the first time I made strawberry rhubarb preserves. It was a lazy Sunday afternoon, and I found myself with a flurry of fresh strawberries and rhubarb from the farmers’ market. I decided to whip up a batch, and soon my kitchen was filled with the tempting scent of simmering fruit. It created such a warm and welcoming atmosphere that I could hardly wait to taste the result! This easy recipe has since become a go-to for me—one that’s perfect for special occasions or even just an ordinary Tuesday.

Why You’ll Love This Recipe

Simple & Quick: Made in just 35 minutes, from prep to cooking!
Irresistible Flavor: The sweet strawberries mixed with tart rhubarb create a truly unique taste.
Eye-Catching Appeal: Beautiful deep red color makes it a stunning addition to any table.
Flexible Serving: Perfect for breakfast, snacks, or desserts—there’s no wrong time to enjoy it!
Diet-Friendly Options: Naturally gluten-free and can easily fit into vegan diets.

Ingredients You’ll Need

1 pound (454 grams) fresh strawberries: Ensure they’re ripe for the best sweetness; you can halve or quarter them based on size.
2 cups (250 grams) chopped rhubarb: About 1/2-inch pieces provide the right balance of tartness; younger rhubarb is tender and sweet.
1 1/4 cups (250 grams) granulated sugar: This sweetens the preserves, balancing the tart rhubarb perfectly.
1 tablespoon lemon juice: Freshly squeezed lemon juice adds brightness and helps preserve color.
1 tablespoon lemon zest (optional): For an extra citrus zing, though it’s not necessary.
1/2 teaspoon vanilla extract: A hint of vanilla elevates the flavors and adds warmth.

How to Make Strawberry Rhubarb Preserves

Prepare your plate: Place a small plate in the freezer before you start cooking. This will help you test the preserves’ doneness later on.

Combine the ingredients: In a 3-quart or larger saucepan, toss together the strawberries, rhubarb, granulated sugar, lemon juice, and lemon zest if you’re using it. The blend of sweet and tart will already start to shine.

Bring to a boil: Turn the heat to medium-high and stir the mixture frequently until it reaches a rolling boil. Once boiling, lower the heat just enough to maintain that vigorous bubbling.

Cook until thickened: Let the fruit mixture boil for about 9 minutes. Keep an eye on it and lower the heat if necessary to prevent scorching. You want the mixture to reach 220°F (104°C), but note that you might only see a maximum of 212°F (100°C). Don’t worry; it’ll thicken once cooled!

Test for doneness: After about 9 minutes, take a small spoonful and drop it onto the cold plate. Wait a moment, then push it with your finger. If it wrinkles and holds its shape, your preserves are done cooking.

Stir in vanilla: Once you’ve confirmed the consistency, stir in the 1/2 teaspoon vanilla extract for a rounded flavor.

Cool completely: Remove your saucepan from the heat and transfer it to a wire rack. Allow the preserves to cool completely for about 1 to 2 hours before storing.

Jar it up: Transfer your cooled strawberry rhubarb preserves into clean jars. They can be kept refrigerated for up to a week. For anything you won’t consume that quickly, freeze it! You can store them frozen for up to a year—just leave a bit of space in the jar for expansion.

Storing & Reheating

To store your strawberry rhubarb preserves at room temperature, they should be sealed in sterilized jars. In the refrigerator, they can last up to a week. For longer storage, freezing is the best way to go; use airtight containers or freezer-safe jars for up to three months. To reheat, place the preserves in a saucepan over low heat until warmed through while stirring gently. Keep in mind that freezing may slightly alter the texture, but you can refresh them by gently heating before serving.

Chef’s Helpful Tips

To avoid burning the fruit, keep a close watch as it cooks and adjust the heat as necessary.
Use ripe but firm strawberries for the best results; overly soft ones may break down too much.
If you find the mixture too tart, enhance the sweetness by adding a bit more sugar, but do so gradually!
Consider straining the preserves through a sieve if you prefer a smoother texture.
These preserves make fantastic gifts! Just add a lovely label and a ribbon for a charming touch.

There’s something truly special about homemade strawberry rhubarb preserves. It’s more than just a jar of fruit; it’s a taste of summer that can transport you to sun-drenched picnics and fresh country air. With this simple recipe, you’re not just recreating a classic treat—you’re embracing the joy of creating something wonderful in your own kitchen.

Recipe FAQs

Can I use frozen strawberries or rhubarb?

Absolutely! Frozen strawberries and rhubarb can be used if fresh aren’t available. Just make sure to thaw them before cooking to get the right consistency.

How can I adjust the sweetness?

If you prefer a sweeter preserve, start with the recommended sugar amount and taste during the cooking process. Add more sugar gradually until it reaches your preferred sweetness.

What’s the best way to know when my preserves are done?

Using the cold plate method helps determine the final texture. If the mixture holds its shape when you push it, it’s ready to come off the heat.

Can I can these preserves for long-term storage?

Yes, you can can strawberry rhubarb preserves using proper canning techniques for long-term storage. Be sure to follow safety guidelines to ensure they’re sealed correctly!

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Strawberry Rhubarb Preserves

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 13 servings 1x
Category: One Pot
Method: Stovetop
Cuisine: American

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Description

These Strawberry Rhubarb Preserves offer a delightful blend of sweet strawberries and tart rhubarb. With easy prep and the perfect balance of flavors, it’s a must-have for spreading on toast or adding to desserts. Enjoy this homemade treat that delivers joy in every bite!

Ingredients

Scale

1 pound (454 grams) fresh strawberries halved or quartered
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

Chill a small plate in the freezer before starting.
In a large saucepan, combine strawberries, rhubarb, sugar, lemon juice, and lemon zest if using.
Bring the mixture to a boil over medium-high heat while stirring often. Reduce heat to maintain a gentle boil.
Boil for about 9 minutes, keeping an eye on the temperature, aiming for 220°F (104°C). It may remain a bit runny but will thicken upon cooling.
To check readiness, place a spoonful of preserve on the cold plate and check for wrinkling when pushed with a finger.
Once ready, stir in the vanilla extract.
Remove from heat and allow the saucepan to cool on a wire rack for 1–2 hours.
Transfer the cooled preserves into clean jars and refrigerate for up to 1 week or freeze for up to 1 year.

Notes

For best results, ensure that the strawberries are ripe and fragrant.
Feel free to adjust the sugar depending on your sweetness preference.
The preserves can be used as a topping on desserts or as a filling in pastries.