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
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.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 53
- Sugar: 12g
- Sodium: 1mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 0.2g
- Cholesterol: 0mg