Strawberry Rhubarb Preserves are a delightful combination that brings together the sweet, juicy flavor of strawberries and the tart, refreshing zing of rhubarb. This preserves recipe is not just easy to whip up but also results in a vibrant spread that will bright up your breakfast table or elevate your desserts. The lush texture, infused with a hint of vanilla and lemon, makes each spoonful feel like a taste of summer regardless of 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 remember the first time I made these delectable Strawberry Rhubarb Preserves. It was during a sunny afternoon when ripe strawberries were in abundance at the farmers’ market. Excited to experiment, I paired them with some fresh rhubarb I had found, and the result was nothing short of magic. The sweet scent wafting through my kitchen still resonates with me, and I can’t help but smile thinking about how this quick project turned into a staple in my pantry. Trust me, once you try these preserves, you’ll find them hard to resist!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 35 minutes, this recipe is a breeze for anyone!
Irresistible Flavor: A heavenly mix of sweet strawberries and tangy rhubarb creates a symphony for your taste buds.
Eye-Catching Appeal: The vibrant red hue makes it a showstopper on your toast or dessert spread.
Flexible Serving: Perfect for breakfast, snacks, or as a topping for desserts and yogurt.
Diet-Friendly Options: Naturally gluten-free and can be made without added pectin.

Ingredients You’ll Need

1 pound fresh strawberries: These juicy gems are the star of the show. Use ripe, sweet strawberries for the best flavor. If unavailable, frozen strawberries can be a substitute, though they may alter the texture slightly.
2 cups chopped rhubarb: About 1/2” pieces are ideal. Fresh rhubarb gives a vibrant tartness. If you can’t find fresh, frozen rhubarb works as well but remember to thaw and drain the excess moisture.
1 1/4 cups granulated sugar: This helps balance the tartness of the rhubarb while providing the sweetness needed for that perfect preserve consistency.
1 tablespoon lemon juice: Freshly squeezed for a bright acidity that enhances the flavors.
1 tablespoon lemon zest (optional): Adds a fragrant citrus note that brightens the preserves. Feel free to skip it if you’re not a fan of zest.
1/2 teaspoon vanilla extract: This will round out the flavors beautifully, giving your preserves a homey feeling.

How to Make Strawberry Rhubarb Preserves

Chill the Plate: Start by placing a small plate in the freezer before you begin, which you’ll use for the doneness test later.

Combine Ingredients: In a 3-quart or larger saucepan, add the halved or quartered strawberries, chopped rhubarb, 1 1/4 cups granulated sugar, 1 tablespoon lemon juice, and if using, the lemon zest. Mix them gently to combine; this is where the sweet and tart mingling starts!

Bring to a Boil: Set the saucepan over medium-high heat and stir frequently as the mixture heats. You’ll know it’s ready when it starts to bubble vigorously. Once it reaches a rolling boil, reduce the heat to keep it at a steady boil without scorching.

Boil and Monitor Temperature: Keep an eye on it for around 9 minutes. While stirring occasionally, lower the heat just enough to prevent scorching but maintain that bubble. Aim for the preserves to reach 220°F (104°C). However, if yours peaks at 212°F (100°C) — as mine often does — that’s just fine. It’ll thicken as it cools, and the runny consistency is normal at first.

Test for Doneness: When you think your preserves are ready, take a small spoonful and drop it onto the cold plate from the freezer. Allow it to sit for a minute, then push with your finger. If it wrinkles and holds its shape, you’re good to go!

Add Vanilla: Once done, stir in 1/2 teaspoon vanilla extract. This addition creates a wonderful aroma and enhances the other flavors beautifully.

Cool the Mixture: Remove the saucepan from the heat and let it sit on a wire rack for 1–2 hours until completely cooled. This is the moment when your kitchen fills with that irresistible fruit aroma!

Jar the Preserves: Pour the cooled mixture into clean jars, sealing them tightly. You can refrigerate for up to 1 week or freeze what you won’t eat right away. If freezing, leave some space at the top of the jar for the preserve to expand.

Storing & Reheating

Store your Strawberry Rhubarb Preserves in the refrigerator in airtight containers for up to 1 week for peak freshness. If you’ve made a larger batch or want to save some for later, the preserves freeze beautifully for up to a year. Just make sure to use appropriate freezer containers and leave enough space at the top for expansion. When ready to enjoy, thaw in the refrigerator, and reheat gently over low heat if desired, although it’s just as delightful straight from the jar!

Chef’s Helpful Tips

Don’t rush the boiling process; keeping an even boil allows for the right consistency.
Use fresh ingredients for the best flavor; especially the rhubarb, which can be fibrous if old.
If the preserves seem too runny, you can simmer them a little longer while stirring.
Consider adding a pinch of salt to balance out the sweetness.
For an extra depth of flavor, experiment with a hint of cinnamon or allspice.
Try doubling the batch — they make great gifts!

Fresh Strawberry Rhubarb Preserves are not only a treat for your taste buds but also a wonderful way to celebrate the flavors of summer. You can use them to jazz up your breakfast, enhance desserts, or simply enjoy them straight from the jar. Don’t hesitate to play around with the recipe and enjoy the fun of crafting your very own homemade preserves. Dive in and savor every sweet-tart bite!

Recipe FAQs

Can I use frozen strawberries and rhubarb for the preserves?

Yes, you can use frozen strawberries and rhubarb! Just make sure to thaw them completely and drain any excess liquid before incorporating them into the recipe. They may release more moisture during cooking, but it will still make a delicious preserve.

How can I tell if my preserves are properly set?

To test for doneness, drop a spoonful of the mixture on a cold plate from the freezer. If it holds its shape and wrinkles when you push it, your preserves are ready. If it remains runny, simmer it a bit longer before testing again.

What’s the best way to store the preserves?

Store the Strawberry Rhubarb Preserves in airtight jars in the refrigerator for up to 1 week. For longer storage, freezing is an excellent option. Ensure the jars leave room for expansion, and they can last up to a year in the freezer.

Can I adjust the sugar in this recipe?

You can! If you prefer a less sweet preserve, feel free to reduce the sugar. However, keep in mind that sugar not only sweetens but also helps achieve the right texture. Consider replacing some sugar with honey or agave syrup for a different flavor profile!

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Strawberry Rhubarb Preserves

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

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Description

Enjoy the delightful combination of strawberries and rhubarb in this easy preserve recipe. Made with fresh ingredients, 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 you start cooking.
In a 3-quart or larger saucepan, add the strawberries, rhubarb, sugar, lemon juice, and if using, the lemon zest.
Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce to the lowest heat to maintain a full boil.
Let it boil for about 9 minutes until it reaches a temperature of 220°F (104°C), lowering the heat if necessary to prevent burning.
To test for doneness, drop a small spoonful onto the cold plate and let it sit. If it wrinkles and holds shape, it’s ready.
Stir in the vanilla extract once the preserves are ready.
Remove from heat and let cool completely on a wire rack for about 1–2 hours.
Transfer to clean jars and refrigerate for up to 1 week or freeze for up to 1 year.

Notes

For best consistency, ensure the preserves reach 220°F before removing them from the heat.
If freezing, leave some space at the top of the jar to allow for expansion.
Use clean jars to store preserves and avoid contamination.