Description
Experience the irresistible flavor of homemade strawberry rhubarb preserves. This quick and simple recipe features fresh strawberries and rhubarb, balanced with a hint of lemon, making it the perfect addition to your breakfast table or as a topping for desserts. Enjoy this delightful spread made in just a short time!
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, combine the strawberries, rhubarb, sugar, lemon juice, and lemon zest (if using).
- Bring the mixture to a boil over medium-high heat, stirring frequently, then reduce the heat to maintain a gentle boil.
- Allow it to boil for about 9 minutes, ensuring to lower the heat toward the end to prevent burning, until it reaches 220°F (104°C). Note that it may remain runny but will thicken when cooled.
- To test for doneness, drop a spoonful onto the cold plate and let it sit for a minute. If it wrinkles when pushed, it’s ready.
- Stir in the vanilla extract once the preserves are done boiling.
- Remove the pan from the heat and let it cool completely on a wire rack for 1-2 hours.
- Transfer the cooled preserves into clean jars and refrigerate for up to 1 week, or freeze for up to a year, leaving space for expansion in the jars.
Notes
Keep an eye on the preserves to avoid burning towards the end of cooking.
If you’re unsure about the setting point, use the plate test to check for readiness.
This preserves recipe freezes well, so store extras for later enjoyment.
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