Strawberry Rhubarb Preserves
Servings 13
This strawberry rhubarb preserves recipe doesn’t require pectin, fancy canning equipment, or much effort.
Ingredients
- 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.
- To a 3-quart or larger saucepan (the larger the surface area, the shorter the cook time), add the strawberries, rhubarb, sugar, lemon juice and if using, the lemon zest.1 pound (454 grams) fresh strawberries, 2 cups (250 grams) chopped rhubarb, 1 1/4 cups (250 grams) granulated sugar, 1 tablespoon lemon juice, 1 tablespoon lemon zest
- Bring to a boil over medium-high heat while stirring frequently. Turn the heat to the lowest you can to keep it at a full boil.
- Let it boil for about 9 minutes, lowering the heat if needed toward the end to prevent the strawberries from burning, until it reaches a temperature of 220°F (104°C). This is the temperature preserves are said to set, but I couldn’t actually get mine above 212°F (100°C). It’ll still be a bit runny but will thicken as it cools and more as it’s chilled.
- When you think the preserves are ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger - if it wrinkles and holds its shape, the preserves are done.
- When it’s done, stir in the vanilla extract.1/2 teaspoon vanilla extract
- Remove the saucepan from the heat and place it on a wire rack to cool completely, about 1–2 hours.
- Transfer into clean jars and refrigerate for up to 1 week. Many sources say 2-3 weeks, but I like to play it safe and freeze whatever I haven't eaten after 1 week. It also freezes great and can be frozen for up to 1 year. If freezing, leave some space at the top of the jar for expansion.
Notes
- 2 cups of chopped rhubarb is about 2 large, 3 medium or 4 small rhubarb stalks, but I really recommend weighing it.
- My strawberries were super sweet. If yours aren't, you'll possibly need more sweetener.
- Honey or maple syrup version - I used about 2/3 cup (213 grams) of honey or maple syrup, but you may prefer up to 1 cup depending on your taste. Start with 2/3 cup, and when the preserves are nearly finished boiling, carefully taste and add more sweetener if desired. You’ll need to boil the preserves longer and possibly to a higher temperature. I found that 227°F (108°C) worked well for the honey version. The honey flavor comes through more noticeably, while maple syrup gives a milder, more subtle sweetness.
- For vegan - use granulated sugar or maple syrup.
- For paleo - use honey or maple syrup.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- This recipe yields 1 2/3 cups (520 grams) and the values are based on a 2-tablespoon serving.
Nutrition
Serving: 2 tablespoonsCalories: 90kcalCarbohydrates: 23gProtein: 0.4gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 109mgFiber: 1gSugar: 21gVitamin A: 23IUVitamin C: 22mgCalcium: 22mgIron: 0.2mgNet Carbs: 22
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