Description
This Strawberry Rhubarb Preserves combines sweet strawberries with tart rhubarb for an irresistible spread. Easy to make and perfect for breakfast or snacks!
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 starting to cook.
- In a 3-quart or larger saucepan, combine strawberries, rhubarb, sugar, lemon juice, and lemon zest if using.
- Bring to a boil over medium-high heat while stirring frequently. Reduce heat to keep at a full boil.
- Let it boil for about 9 minutes until it reaches a temperature of 220°F (104°C), lowering heat toward the end if needed.
- To test if done, drop a spoonful onto the cold plate and check for wrinkles when pushed.
- Once done, stir in the vanilla extract.
- Remove saucepan 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
Ensure the saucepan is large enough to prevent overflowing.
Test the consistency before removing from heat to achieve desired thickness.
Store preserves in sterilized jars for longer shelf life.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg