Description
Enjoy the delightful blend of fresh strawberries and tart rhubarb in these homemade preserves. With simple prep and key ingredients like sugar and lemon, this recipe will quickly become a favorite 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, combine strawberries, rhubarb, sugar, lemon juice, and lemon zest if using.
- Bring the mixture to a boil over medium-high heat while stirring frequently. Then, reduce the heat to keep it at a gentle boil.
- Allow it to boil for approximately 9 minutes, lowering the heat if needed to prevent burning, until it reaches 220°F (104°C). Note: It may not exceed 212°F (100°C), but it will thicken as it cools.
- To check if ready, drop a spoonful onto the cold plate and let it sit for a minute. Gently push it with your finger; if it wrinkles and holds its shape, it’s done.
- Stir in the vanilla extract once done cooking.
- Remove the saucepan from heat and let it cool completely on a wire rack for 1–2 hours.
- Transfer the preserves into clean jars and refrigerate for up to 1 week. For longer storage, freeze any leftovers, leaving space at the top of the jar for expansion.
Notes
For a smoother texture, use an immersion blender after cooking to puree some of the fruits.
The preserves will thicken upon cooling, and you can adjust sweetness by adding more sugar if desired.
Labeling jars with the date helps keep track of freshness.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 1mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg