Strawberry Rhubarb Preserves is a sweet and tangy delight that perfectly captures the essence of spring. Each spoonful showcases the juicy, vibrant strawberries complemented by the tart and slightly fibrous rhubarb, creating a beautiful balance that’s both refreshing and comforting. The rich, jewel-like color of the preserves is irresistibly inviting, making it a perfect addition to breakfast toast, desserts, or simply enjoyed straight from the jar. You’ll quickly find that homemade preserves taste worlds apart from store-bought versions, offering a fresh, authentic flavor that’s hard to beat.

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 remember the first time I made strawberry rhubarb preserves on a warm afternoon, the kitchen filled with the sweet and tangy scent of bubbling fruit. It just felt like a celebration, a nod to summer’s abundance and a way to capture its fleeting moments. This recipe is straightforward and uses ingredients you might already have at hand. It’s quick enough to whip up on a weekend without fuss, making it an easy choice to impress your friends or family. You’re going to love the simple pleasure of making your own preserves—trust me!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 25 minutes of cooking, you can savor your homemade strawberry rhubarb preserves in no time!
Irresistible Flavor: The sweet strawberries and tart rhubarb blend beautifully, creating a tangy taste that dances on your palate.
Eye-Catching Appeal: The stunning jewel-like color of these preserves makes them as beautiful to look at as they are to eat.
Flexible Serving: Perfect for breakfast on toast, topping yogurt, or even as a surprising dessert filling.
Diet-Friendly Options: Naturally gluten-free and can be made vegan by substituting honey with agave or maple syrup!

Ingredients You’ll Need

1 pound fresh strawberries: Choose ripe berries for the sweetest flavor, either halving or quartering them depending on their size.
2 cups chopped rhubarb: Fresh rhubarb gives the best results. Cut them into ½” pieces, making sure to use tender stalks for a less fibrous texture.
1 1/4 cups granulated sugar: This is essential for balancing the tartness of rhubarb; you can adjust depending on your sweetness preference.
1 tablespoon lemon juice: Fresh lemon juice brightens up the flavors and aids in preservation.
1 tablespoon lemon zest (optional): Adds a layer of citrusy aromatic flavor, enhancing the overall taste.
1/2 teaspoon vanilla extract: A hint of vanilla complements the fruit beautifully, lending a warm depth to the preserves.

How to Make Strawberry Rhubarb Preserves

Chill the Plate: Place a small plate in the freezer before starting to cook. This will help us test the consistency of the preserves later.

Combine Ingredients: In a 3-quart (or larger) saucepan, combine 1 pound of halved or quartered fresh strawberries, 2 cups of chopped rhubarb, 1 1/4 cups of granulated sugar, and 1 tablespoon of lemon juice. If you choose to use it, add 1 tablespoon of lemon zest. Stir together well, letting the sugar mingle with the fruit juices.

Bring to a Boil: Heat the mixture over medium-high, stirring frequently. Once it starts boiling actively, reduce the temperature just enough to maintain a strong, full boil without burning the fruit.

Boil and Cook: Allow the mixture to boil for about 9 minutes, keeping a keen eye to ensure it doesn’t scorch. As it cooks, it should bubble vigorously. Although recipes often state that preserves should reach 220°F (104°C), many home cooks find it difficult to go higher than 212°F (100°C). Don’t worry if yours seems a bit runny initially; it will thicken as it cools.

Test for Doneness: To check if your preserves are ready, drop a spoonful onto the cold plate from the freezer. Let it sit for a minute, then push it gently with your finger. If it wrinkles and holds its shape, you’re good to go!

Add Vanilla: Once the preserves are done, remove them from the heat and stir in 1/2 teaspoon of vanilla extract. This adds a lovely nuance that complements the fruit.

Cool Completely: Transfer the saucepan to a wire rack and let it cool completely for about 1 to 2 hours. This helps the preserves set properly.

Jar It Up: After cooling, spoon the strawberry rhubarb preserves into clean jars, leaving some space at the top for any possible expansion. Refrigerate for up to one week. If there’s any left (which I doubt!), you can freeze the remainder for up to one year. If freezing, remember to leave a little room at the top of the jar.

Storing & Reheating

Store strawberry rhubarb preserves in clean jars in the refrigerator for up to 1 week. Use airtight containers to keep them fresh longer. If you prefer, you can freeze them, where they’ll keep well in the freezer for up to 3 months. When ready to use, simply thaw in the refrigerator overnight. The texture may slightly change after freezing, but a quick stir can refresh the flavor and consistency.

Chef’s Helpful Tips

Look for fresh fruit: Ensure your strawberries and rhubarb are fresh; overripe fruits can lead to mushy preserves.
Adjust sweetness: Taste the mixture before boiling—if the rhubarb is particularly tart, add an extra tablespoon of sugar.
Consistency check: The cold plate test is essential! If your first test doesn’t hold up, cook the preserves for a few more minutes.
Cool thoroughly: Make sure to cool your jars completely before sealing them to prevent any condensation from affecting the preserves.
Experiment: Feel free to customize this recipe by adding a pinch of cinnamon or nutmeg for warmth.

Strawberry rhubarb preserves are an absolute joy to make and even more delightful to enjoy. The balance of sweet and tangy is perfect for so many dishes, whether slathered on warm toast or paired with a scoop of vanilla ice cream. I truly encourage you to gather your ingredients, roll up your sleeves, and get cooking! The vibrant colors and refreshing flavors of this recipe will undoubtedly brighten your culinary repertoire. Enjoy every tasty moment!

Recipe FAQs

Can I use frozen strawberries and rhubarb for this recipe?

You can definitely use frozen strawberries and rhubarb! However, keep in mind that they might produce more liquid. You may need to cook them slightly longer to achieve the right consistency for your preserves.

How can I make this recipe without sugar?

Feel free to experiment with natural sweeteners such as honey or maple syrup. Just remember to balance the acidity of the rhubarb with enough sweetener to achieve a similar flavor profile!

How can I tell if my preserves are set properly?

The best way to test if your preserves have set is to use the cold plate method. After cooking, drop a spoonful of preserves on the plate from the freezer. If it holds its shape and wrinkles when pushed, they are ready!

How long do homemade strawberry rhubarb preserves last?

Homemade strawberry rhubarb preserves can last in the refrigerator for up to one week. For longer storage, consider freezing them in airtight containers, where they can last for up to one year!

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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: Desserts & Appetizers
Method: Stovetop
Cuisine: American

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Description

This Strawberry Rhubarb Preserves features a delightful blend of sweet strawberries and tart rhubarb. With simple ingredients, you can create a tasty spread that’s perfect for toast or desserts. Enjoy the homemade touch with minimal fuss!

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 you start cooking.
In a 3-quart or larger saucepan, combine strawberries, rhubarb, sugar, lemon juice, and optional lemon zest.
Bring to a boil over medium-high heat, stirring frequently. Lower the heat to maintain a full boil.
Boil for about 9 minutes, adjusting the heat to prevent burning, until it reaches approximately 220°F (104°C). It may remain slightly runny but will thicken as it cools.
To check readiness, drop a spoonful on the cold plate, let sit for a minute, then push with your finger. If it wrinkles, it's done.
Remove from heat and stir in the vanilla extract.
Allow the mixture to cool completely on a wire rack, about 1-2 hours.
Transfer to clean jars and refrigerate for up to 1 week, or freeze for longer storage.