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.

Nutrition

Serving Size: 1 tbsp
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg