Description

This Strawberry Rhubarb Preserves offers an irresistible blend of flavors with fresh strawberries and rhubarb, topped off with a hint of vanilla. Perfect for spreading on toast, these preserves are easy to prepare and a delightful treat any time of the year.

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 starting cooking.
In a saucepan of at least 3 quarts, combine strawberries, rhubarb, sugar, lemon juice, and, if desired, lemon zest.
Bring the mixture to a boil over medium-high heat, stirring frequently, then reduce heat to maintain a full boil.
Boil for about 9 minutes, adjusting heat as necessary to prevent burning, until the mixture reaches 220°F (104°C). It will be a bit runny but will thicken as it cools.
To test for readiness, drop a spoonful of the mixture onto the cold plate and let it sit. If it wrinkles when pushed, it's done.
Stir in vanilla extract once it reaches the desired consistency.
Remove from heat and cool completely on a wire rack for about 1–2 hours before transferring to clean jars.
Refrigerate for up to 1 week or freeze for up to 1 year, leaving space at the top of jars for expansion.

Notes

For easier handling, use a larger saucepan to shorten cooking time.
Feel free to adjust the sweetness by modifying the amount of sugar according to taste.
If desired, this preserve can be used as a topping for desserts or as a filling for pastries.

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