Strawberry rhubarb preserves are a delightful twist on traditional jams, bringing together the sweet, juicy flavor of strawberries and the tartness of rhubarb. This vibrant preserve has a glossy finish that’s just as pleasing to the eye as it is to the palate. Imagine your morning toast slathered generously with a thick layer of this ruby-red goodness, or a dollop on vanilla ice cream that turns dessert into a masterpiece. Made simply with fresh ingredients, this preserve captures the essence of summer, and it’s the perfect way to savor the season!

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 stumbled across the idea of making strawberry rhubarb preserves during a visit to a local farm stand. The strawberries were plump and ripe, and the rhubarb stalks whispered promises of tangy delight. After making this preserve for the first time, I realized just how easy and rewarding it is to create homemade flavors that outshine the store-bought varieties. With minimal prep time and an unbeatable flavor combo, you’ll want to add this recipe to your must-try list!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this delicious preserve in just about 35 minutes, making it perfect for last-minute gifts or snacks!
Irresistible Flavor: The combination of sweet strawberries and tart rhubarb creates a layered taste that’s truly unique and refreshing.
Eye-Catching Appeal: The bright red colors make this preserve a gorgeous addition to any breakfast table.
Flexible Serving: Enjoy on toast, pancakes, or even as a filling for pastries; it fits any occasion!
Diet-Friendly Options: Naturally gluten-free and adaptable to contain less sugar if preferred, this recipe is delightful for everyone.

Ingredients You’ll Need

1 pound (454 grams) fresh strawberries: Choose ripe strawberries for optimal sweetness; halved or quartered if large. They are the main base of your preserve.
2 cups (250 grams) chopped rhubarb: Aim for rhubarb stalks cut into 1/2-inch pieces. The unique tartness pairs beautifully to balance the sweet strawberries.
1 1/4 cups (250 grams) granulated sugar: Essential for sweetening and preserving. You can substitute with a lower sugar option if desired, but the texture may vary.
1 tablespoon lemon juice: This adds a bright, zesty note that complements the flavors and helps with preservation.
1 tablespoon lemon zest (optional): Provides an extra burst of citrus flavor, making the preserves even more aromatic and delicious.
1/2 teaspoon vanilla extract: This gives a soft undertone of vanilla, enriching the overall flavor of the preserves.

How to Make Strawberry Rhubarb Preserves

Chill a Plate: Place a small plate in the freezer before you start cooking. This will help you check the consistency of your preserves later.

Combine Ingredients: In a 3-quart or larger saucepan, combine 1 pound of halved strawberries, 2 cups of chopped rhubarb, 1 1/4 cups of granulated sugar, and 1 tablespoon of lemon juice. If you’re using it, add 1 tablespoon of lemon zest as well. Stir everything together so that the sugars dissolve evenly into the mixture.

Boil the Mixture: Set the saucepan over medium-high heat and bring the mixture to a boil, stirring frequently. Once boiling, reduce the heat to the lowest setting that maintains a full boil. This step ensures an even cook, and the larger surface area will help it simmer efficiently.

Cook Until Thickened: Let the mixture boil for about 9 minutes, adjusting the heat as necessary to prevent burning. You’re aiming for a temperature of around 220°F (104°C); however, if it doesn’t exceed 212°F (100°C), don’t worry! It will still thicken as it cools, so just keep an eye on it.

Check Your Consistency: To determine if the preserves are ready, drop a small spoonful onto the cold plate and allow it to sit for a minute. Gently push it with your finger—if it wrinkles and holds its shape, you’re good to go!

Stir in Vanilla: Once you’re satisfied with the thickness, remove the pan from the heat and stir in 1/2 teaspoon of vanilla extract for a warm, inviting flavor that completes your preserves beautifully.

Cool Completely: Allow the mixture to cool on a wire rack for about 1-2 hours. This cooling period ensures the flavor melds perfectly and achieves the right texture.

Jar It Up: Transfer your strawberry rhubarb preserves into clean jars. They can be refrigerated for one week, though if you want to keep it longer, freezing is a great option! Just store them for up to a year, leaving a bit of space at the top of the jar for expansion.

Storing & Reheating

For short-term storage, keep your strawberry rhubarb preserves in the refrigerator in a tightly sealed jar for up to one week. If you’re planning to store them longer, transfer to freezer-safe jars and freeze for up to 3 months. When you want to enjoy it again, simply thaw in the refrigerator overnight. Keep in mind that the texture might slightly change, but a gentle stir will refresh it beautifully.

Chef’s Helpful Tips

Always use fresh strawberries and rhubarb for the best flavor; frozen may work but can alter the texture and taste.
For maximum flavor, make sure to chop your rhubarb into uniform pieces, so they cook evenly.
If your preserves are too runny, returning them to heat for a few more minutes should thicken them up nicely.
To enhance the flavors, consider adding fresh spices like cinnamon or nutmeg for a warm kick.
If you have some left over, use it as a filling for cakes, tarts, or even drizzle over yogurt for a tasty breakfast!

Strawberry rhubarb preserves are not just a delicious treat; once you discover how simple they are to make, you’ll want to try them every summer. Feel free to adjust the sugar to suit your taste preferences or add in other fruits like blueberries for a fun twist. Each batch is a canvas for your creativity, inviting you to indulge in the beautiful flavors of summer.

Recipe FAQs

Can I use frozen strawberries and rhubarb?

Yes, you can use frozen strawberries and rhubarb, but be aware that it may affect the texture of your preserves. Always thaw them beforehand and drain any excess moisture to achieve the best consistency.

How do I know if my preserves have set correctly?

To test the set, drop a spoonful onto a chilled plate from the freezer. If it holds its shape after cooling for a minute and has a wrinkled appearance when pushed with your finger, it’s set!

Can I can these preserves for long-term storage?

Certainly! Follow proper canning procedures to preserve them for longer. Ensure your jars are sterilized and hot when filling them, then process them in a water bath for safe long-term storage.

What can I serve with strawberry rhubarb preserves?

These preserves pair wonderfully with toast, scones, or biscuits, and are also delicious as a topping for ice cream or yogurt, or even as a filling for cakes or pastries. Enjoy the versatility of flavor!

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Strawberry Rhubarb Preserves

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Author: Anna
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 13 servings 1x
Category: Desserts & Appetizers
Method: Saucepan
Cuisine: American

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Description

This Strawberry Rhubarb Preserves features an irresistible flavor and easy prep. With fresh strawberries and tart rhubarb, it’s perfect for spreading on toast or adding to desserts!

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 cooking.
In a 3-quart or larger saucepan, add strawberries, rhubarb, sugar, lemon juice, and lemon zest if using.
Bring to a boil over medium-high heat, stirring frequently, and then reduce heat to keep at a full boil.
Boil for about 9 minutes until it reaches a temperature of 220°F (104°C).
To test, drop a small spoonful onto the cold plate; if it wrinkles and holds its shape, it's done.
Stir in the vanilla extract once ready.
Remove from heat and let it cool completely on a wire rack for 1–2 hours.
Transfer to clean jars and refrigerate for up to 1 week or freeze for up to 1 year.

Notes

Make sure to use fresh strawberries and rhubarb for the best flavor.
If the preserves are too runny, they will thicken as they cool and chill.
Leave some space at the top of jars when freezing to allow for expansion.