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
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.
Notes
For optimal taste, use fresh, ripe strawberries.
Ensure jars are sterilized for proper preservation.
If freezing, leave space in jars for expansion.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 20
- Sugar: 5g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg