Rhubarb preserves are a delightful and tangy way to capture the essence of early summer in a jar. The vibrant pink-red hue of the cooked rhubarb, married with the sweetness of sugar and a hint of lemon, creates a luscious spread that’s perfect on toast or alongside your favorite cheese. Unlike store-bought options that can often be overly sugary or artificial, this homemade version allows you to control the sweetness and flavor profile, ensuring a fresh, honest taste that truly celebrates rhubarb’s unique character.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Rhubarb Preserves
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Rhubarb Preserves

I first discovered rhubarb preserves during a picnic in the park, where a friend brought along a jar made by their grandmother. The combination of tart and sweet was enchanting, and I immediately knew I had to recreate that experience for myself. The best part? This recipe is incredibly easy to whip up, making it a perfect weekend project or a last-minute gift for the foodie in your life. You’ll find yourself returning to this simple recipe again and again, eager to share its deliciousness with everyone around you!

Why You’ll Love This Recipe

Simple & Quick: With just 85 minutes of cooking time, you can enjoy homemade preserves without a lengthy commitment.
Irresistible Flavor: The balance of tart rhubarb and sweet sugar gives these preserves a unique depth that pairs beautifully with many foods.
Eye-Catching Appeal: The vibrant color is not only delightful to eat but also makes for a stunning gift or addition to your breakfast table.
Flexible Serving: Perfect for breakfast on toast, paired with yogurt, or even as part of a cheese platter.
Diet-Friendly Options: You can easily substitute granulated sugar with honey or maple syrup for a more natural sweetness, making it adaptable for different dietary needs.

Ingredients You’ll Need

3 cups chopped rhubarb (about 4-5 medium stalks): Rhubarb is the star of this recipe, providing a tangy flavor characteristic of spring. Be sure to chop it into 1/2” pieces for even cooking.
3/4 cup granulated sugar: This sugar will balance the tartness of the rhubarb. If preferred, substitute with honey or maple syrup for a different sweetness profile.
1 1/2 tablespoons lemon juice: Fresh lemon juice enhances the flavor and helps to keep the preserves vibrant. You can also use bottled lemon juice if that’s what you have on hand.
1 teaspoon vanilla extract: This adds a lovely depth of flavor to the preserves. A good quality vanilla will make a noticeable difference, as will using homemade vanilla extract if available.

How to Make Rhubarb Preserves

Chill Your Plate: Before you begin cooking, place a small plate in the freezer. This will help you test the jam’s consistency later.

Combine Ingredients: In a 3-quart or larger saucepan, add the 3 cups of chopped rhubarb, 3/4 cup of granulated sugar, and 1 1/2 tablespoons of lemon juice. Gently stir to combine all the ingredients before applying heat.

Bring to a Boil: Set the saucepan over medium-high heat and stir constantly. As the mixture heats, it will begin to boil. Keep monitoring until it reaches a full boil, then reduce the heat to the lowest setting that maintains this boil. Allow it to boil vigorously for about 9 minutes, stirring occasionally to prevent burning.

Test for Doneness: When you think the jam has cooked long enough, drop a small spoonful onto the chilled plate and let it sit for a minute. Slide your finger through the puddle. If it holds its shape and has a slight wrinkle, then it’s ready.

Finish with Flavor: Remove the saucepan from the heat and stir in the 1 teaspoon of vanilla extract. This step adds warmth and complexity to the preserves, making them extra special.

Cool and Store: Transfer the saucepan to a wire rack and let your preserves cool completely, which should take about an hour. Once cooled, pour into clean jars for storage. Refrigerate for up to 1 week.

Storing & Reheating

Store your rhubarb preserves in clean glass jars at room temperature for up to a week; however, refrigeration is recommended for longer freshness. If you find you can’t finish them in time, freezing is a great option. Just ensure to transfer them into an airtight container or freezer-safe jar. These preserves can be frozen for up to a year. If you need to reheat them, simply place them in a pan over low heat until warm, stirring occasionally to refresh their texture and flavors.

Chef’s Helpful Tips

Be vigilant while cooking; sugar can burn quickly, especially near the end of cooking.
For best results, choose fresh rhubarb. If using frozen, let it thaw completely and drain excess liquid to avoid too much moisture.
Adjust the sweetness to your liking. Taste the mixture before it finishes boiling and add more sugar if you prefer sweeter preserves.
If you want a thicker consistency, consider adding a teaspoon of pectin if it doesn’t set as desired.
These preserves make great gifts! Consider adding a cute label and ribbon for that personal touch.

Rhubarb preserves are a fantastic preserve to tuck away for enjoyment all year round. Offering just the right balance of tart and sweet, they’re perfect for brightening up your breakfast or impressing guests on a cheese platter. If you love the vibrant color and unique flavor of this tangy delight, I invite you to try your hand at making this easy, homemade treat. You might find that it becomes a beloved staple in your kitchen, ready to bring a bit of summer into any season.

Recipe FAQs

Can I use frozen rhubarb for this recipe?

Absolutely! Frozen rhubarb works well, but be sure to thaw it completely and drain any excess liquid before proceeding with the recipe to avoid added moisture.

How long do these preserves last?

When stored in the refrigerator, rhubarb preserves can last up to one week. For longer storage, consider freezing them in airtight containers for up to a year.

What can I serve rhubarb preserves with?

Rhubarb preserves are incredibly versatile! Spread them on toast, swirl them into yogurt, serve with cheese and crackers, or even use as a filling for pastries and desserts.

Can I reduce the sugar in this recipe?

Yes, you can adjust the sugar according to your taste. However, keep in mind that sugar acts as a preservative in jams, so reducing it too much could affect storage longevity. Try substituting some sugar with honey or maple syrup for a different flavor!

More Desserts & Appetizers Recipes

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Rhubarb Preserves

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Author: Peter
Prep Time: 5 minutes
Cook Time: 85 minutes
Total Time: 1 hour 30 minutes
Yield: 10 servings 1x
Category: Desserts & Appetizers
Method: Cooking
Cuisine: American

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Description

This Rhubarb Preserves features an irresistible flavor, with simple prep and key ingredients like rhubarb, sugar, and lemon juice, making it a perfect homemade treat for any meal.

Ingredients

Scale

3 cups (375 grams) chopped rhubarb
3/4 cup (150 grams) granulated sugar
1 1/2 tablespoons lemon juice
1 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 the rhubarb, sugar, and lemon juice.
Bring the mixture to a boil over medium-high heat while stirring frequently.
Reduce heat to low to maintain a full boil for about 9 minutes, monitoring the temperature; it should reach 220°F (104°C).
Once ready, drop a small spoonful onto the cold plate and let it sit for a minute; if it wrinkles and holds its shape, the jam is done.
Stir in the vanilla extract once the jam is finished cooking.
Remove the saucepan to a wire rack and let cool completely for about 1 hour.
Transfer to clean jars and refrigerate for up to 1 week or freeze for up to 1 year.

Notes

Store the preserves in clean jars in the refrigerator for up to a week.
You can freeze the leftovers for longer storage, up to 1 year.
For a different flavor, consider using honey or maple syrup instead of granulated sugar.