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.

Nutrition

Serving Size: 1 tablespoon
Calories: 40
Sugar: 8g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg