Rhubarb Preserves
Rhubarb preserves are a delightful treat, sweet yet tangy, capturing the essence of summer in each spoonful. When you spread this vibrant jam over your morning toast or swirl it into yogurt, you’ll find it hard to believe that you made it yourself. It’s a charming reminder of those sunny days spent in the kitchen, stirring a bubbling pot while the sweet aroma fills your home.
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I remember the first time I created these preserves. I was looking for a way to use up an abundance of rhubarb from my garden, and this recipe turned out to be a perfect solution. Not only is it easy to throw together—taking just a touch over 90 minutes from start to finish—but it also makes for a lovely homemade gift. Trust me; once you try this zesty and warming dessert, you might just find yourself planting extra rhubarb next spring.
Why You’ll Love This Recipe
- Simple & Quick: Only five minutes of prep and around 85 minutes of cooking to make delicious preserves.
- Irresistible Flavor: The combination of sweet sugar and tart rhubarb is simply divine, with a hint of vanilla adding depth.
- Eye-Catching Appeal: Its beautiful pink hue will catch eyes and brighten any breakfast table.
- Flexible Serving: Perfect as a topping for pancakes, a spread on toast, or stirred into oatmeal.
- Diet-Friendly Options: Easily adaptable for those looking to use honey or maple syrup instead of granulated sugar.
Ingredients You’ll Need
- 3 cups chopped rhubarb: About 4-5 medium stalks, cut into approximately 1/2-inch pieces. Fresh rhubarb gives a vibrant flavor, but if fresh isn’t available, frozen works too.
- 3/4 cup granulated sugar: This helps to balance the tartness of the rhubarb. If you’re watching your sugar intake, consider substituting with honey or maple syrup—just adjust to taste.
- 1 1/2 tablespoons lemon juice: Freshly squeezed works best, enhancing the preserves with a refreshing zest.
- 1 teaspoon vanilla extract: This adds a lovely aromatic note that complements the fruitiness of the rhubarb.
How to Make Rhubarb Preserves
Chill Your Plate: Place a small plate in the freezer before you start cooking. This will help you test the preserves’ doneness later on.
Prep the Rhubarb: In a 3-quart or larger saucepan, add the 3 cups of chopped rhubarb, 3/4 cup granulated sugar, and 1 1/2 tablespoons of lemon juice. Stir them together to ensure that the rhubarb is coated with sugar.
Boil the Mixture: Bring the mixture to a boil over medium-high heat, stirring frequently. You want to keep an eye on it! When it starts boiling, reduce the heat just enough to ensure it maintains that full boil. Let it simmer away for about 9 minutes, adjusting the heat as necessary to prevent burning. You’re aiming for a temperature of around 220°F (104°C), which is where the magic of setting begins!
Test for Doneness: Once you think it’s ready, drop a small spoonful of the preserves onto that cold plate from earlier. After a minute, gently push it with your finger. If it wrinkles and holds its shape, your preserves are ready to rock.
Add Flavor: When the jam is done, it’s time to stir in the vanilla extract and give it a lovely mix to infuse that aromatic flavor throughout.
Cool it Down: Remove the saucepan from the heat and place it on a wire rack to cool completely. This process should take about an hour.
Store: Finally, transfer your fabulous preserves into clean jars. They’ll keep in the refrigerator for about a week, but any leftovers beyond that—if you can resist—is best frozen. They’ll stay good for up to a year in the freezer, making them a fantastic option for future breakfasts.
Storing & Reheating
To keep your rhubarb preserves fresh, store them in airtight jars. At room temperature, they last for about a week when opened. For longer storage, keep them in the fridge—using glass jars is ideal as it preserves quality. You can also freeze the preserves; just ensure you leave some room in the jars, as jam expands when frozen. They can be reheated on low in a saucepan, stirring gently, to revive their texture and flavor.
Chef’s Helpful Tips
- Avoid Burning: Keep the heat low towards the end of the cooking time to prevent the rhubarb from burning. Stir frequently!
- Flavor Tweaks: Want to enhance your preserves? Experiment with adding a pinch of cinnamon or a few slices of ginger during cooking.
- Texture Check: If your preserves seem too runny, cook a bit longer and retest on the chilled plate.
- Make-ahead: These preserves can be made ahead of time. They taste even better after a day or two in the fridge as the flavors meld.
If you’ve never tried making your own preserves, this recipe is a gentle introduction. With simple ingredients and straightforward steps, you’ll soon be enjoying homemade rhubarb preserves that are far superior to store-bought versions. They make everything—from pancakes to yogurt—extra special. I encourage you to experiment with flavors and share this delightful treat with family and friends.
Recipe FAQs
How can I make these preserves less sweet?
If you prefer a lower sweetness level, you can easily swap half of the granulated sugar for a natural sweetener like honey or maple syrup. Start with less; you can always add more to taste as it cooks down!
Can I use frozen rhubarb instead of fresh?
Absolutely! Frozen rhubarb works wonderfully. Just ensure it’s thawed and well-drained before adding it to your pot. Cooking time may change slightly, so keep an eye on it.
How do I know if my rhubarb preserves are set?
The best way to test if your preserves are set is by using that chilled plate method we talked about! If it holds its shape after you push it with your finger, you’re all set.
How do I refresh frozen rhubarb preserves after thawing?
Once thawed, simply reheat them gently in a saucepan over low heat. This revives both the texture and flavor, making them as delightful as when you first made them!
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📖 Recipe Card
Rhubarb Preserves
- Prep Time: 5 minutes
- Cook Time: 85 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Category: Desserts & Appetizers
- Method: Cooking
- Cuisine: Preserves
Description
Delight in this homemade Rhubarb Preserves, featuring fresh rhubarb, granulated sugar, and a hint of vanilla. It’s a quick and easy treat to elevate your breakfasts or desserts with its vibrant flavors.
Ingredients
- 3 cups (375 grams) chopped rhubarb about 4-5 medium stalks, cut into about 1/2” pieces
- 3/4 cup (150 grams) granulated sugar see notes for honey/maple syrup option
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Chill a small plate in the freezer before starting.
- In a 3-quart or larger saucepan, combine rhubarb, sugar, and lemon juice.
- Bring to a boil over medium-high heat while stirring frequently. Reduce heat to maintain a boil. Cook for about 9 minutes, adjusting the heat to avoid burning, until reaching approximately 220°F (104°C).
- To test if the jam is ready, drop a spoonful on the cold plate, let it sit, then push it gently with your finger; if it wrinkles, it's done.
- Once ready, stir in the vanilla extract.
- Move the saucepan to a wire rack to cool completely, about 1 hour.
- Transfer the preserves into clean jars and refrigerate for up to 1 week or freeze for up to 1 year.
Notes
Feel free to substitute the sugar with honey or maple syrup for a different sweetness.
This preserves recipe pairs well with toast, yogurt, or as a filling for pastries.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
