Strawberry Rhubarb Preserves
Strawberry Rhubarb Preserves are a delightful blend of sweet, juicy strawberries and tart rhubarb, cooked to perfection until they transform into a luscious spread. This vibrant preserve brings a burst of color and flavor to your morning toast, pancakes, or even a decadent dessert topping. The balance between the strawberries’ sweetness and the rhubarb’s tang creates an irresistible treat that’s perfect for any occasion.
Table of Contents
My first foray into making strawberry rhubarb preserves was a nostalgic nod to summers spent in my grandmother’s kitchen. The air would be thick with the rich scent of bubbling fruit, filling every corner with warmth and homey charm. This recipe is not just a way to capture those memories but also an easy, budget-friendly treat that anyone can whip up. Just a short 35 minutes of your time leads to jars of joy that you can savor throughout the year. You’ll want to keep this recipe close by because it’s a definite winner!
Why You’ll Love This Recipe
- Simple & Quick: Just 10 minutes of prep and 25 minutes of cooking make this come together swiftly.
- Irresistible Flavor: The combination of sweet strawberries and tart rhubarb is pure bliss.
- Eye-Catching Appeal: Its vibrant pink color brightens up any breakfast table or snack spread.
- Flexible Serving: Perfect for breakfast, brunch, or as a delightful topping for your favorite desserts.
- Diet-Friendly Options: Can be easily adapted, with options to reduce sugar or adjust flavorings to fit various dietary needs.
Ingredients You’ll Need
- 1 pound fresh strawberries: Halved or quartered if large, they provide sweetness and a rich flavor.
- 2 cups chopped rhubarb: About 1/2” pieces; the tartness is essential for that classic preserve flavor.
- 1 1/4 cups granulated sugar: Essential for sweetness and helps in preserving the fruit.
- 1 tablespoon lemon juice: This adds brightness and acidity, balancing the sweetness.
- 1 tablespoon lemon zest (optional): For an added zing that enhances flavor complexity.
- 1/2 teaspoon vanilla extract: Lovely for depth of flavor; use pure vanilla for the best results.
How to Make Strawberry Rhubarb Preserves
Chill the Plate: Place a small plate in the freezer before starting. This will help test the preserves’ consistency later.
Combine Ingredients: In a 3-quart or larger saucepan, add 1 pound of halved fresh strawberries, 2 cups of chopped rhubarb, 1 1/4 cups of granulated sugar, and 1 tablespoon of lemon juice. If you’re using it, include the zest from 1 tablespoon of lemon. Stir and combine well.
Bring to a Boil: Heat the mixture over medium-high heat, stirring frequently. This will help dissolve the sugar, and soon you’ll see a bubbly concoction begin to form.
Simmer & Boil: Once boiling, reduce the heat to maintain a gentle boil. Allow it to boil for about 9 minutes, ensuring it reaches 220°F (104°C). It’s okay if you can only get it to 212°F (100°C); it’ll thicken as it cools, so don’t stress!
Check Consistency: Take a spoonful of the mixture and drop it onto the cold plate from the freezer. Let it sit for a minute, then push it with your finger. If it wrinkles and holds its shape, it’s done!
Add Vanilla: Once ready, stir in 1/2 teaspoon of vanilla extract for a lovely finish. This subtle flavor enhances the fruity goodness.
Cool Down: Remove the saucepan from heat and place it on a wire rack. Let it cool completely for about 1–2 hours. This cooling phase is crucial as it thickens the preserves further.
Jar It Up: Transfer the cooled preserves into clean jars. You’ll want to keep them refrigerated for up to a week, but they freeze fantastically for up to a year. If freezing, remember to leave some space at the top for expansion.
Storing & Reheating
Store your strawberry rhubarb preserves in airtight containers in the refrigerator for up to a week. For longer storage, consider freezing them in jars, making sure to leave room at the top to allow for expansion—these will stay fresh for up to three months. When you’re ready to enjoy them again, simply thaw in the refrigerator. There’s a chance the texture might change slightly, but a gentle stir can refresh them beautifully.
Chef’s Helpful Tips
- Avoid the dreaded burnt mixture: Keep an eye on the heat, especially towards the end, to prevent burning.
- Use ripe fruits: The best flavor comes from fresh, ripe strawberries and rhubarb.
- Adjust sweetness: Feel free to reduce the sugar based on how sweet you’d like the final product to be.
- Be patient while cooling: This not only thickens the preserves but enhances the flavors as well.
- Experiment with flavors: Try adding a touch of cinnamon or ginger for a spiced twist.
The beauty of making homemade strawberry rhubarb preserves is that it allows you to be creative and customize according to your taste and the season’s bounty. It’s a true labor of love that pays off each time you taste it.
Recipe FAQs
Can I use frozen strawberries or rhubarb?
Yes, frozen fruit works well in this recipe! Just ensure they are fully thawed and drained of excess liquid before cooking. This will help you achieve the right consistency in your preserves.
How can I make this recipe lower in sugar?
You may reduce the amount of sugar to suit your taste. However, keep in mind that sugar is a key ingredient for preservation and texture. Alternatively, consider using a fruit-based sweetener or a sugar substitute designed for cooking.
Why didn’t my preserves thicken?
If your preserves didn’t thicken, it may be due to the temperature not reaching enough or cooking time being too short. Be sure to test the consistency on the cold plate method, and remember, it will thicken as it cools.
How do I know when my rhubarb is ripe?
Rhubarb should ideally be firm and glossy. Look for vibrant colors, and avoid any that show signs of wilting or have blemishes. Fresh rhubarb commonly has a reddish hue but can have varying shades based on the variety.
Making strawberry rhubarb preserves is an enjoyable endeavor that combines simple ingredients to create something truly special. Preserving fruit not only allows you to savor summer’s bounty but also fills your home with cherished memories and delicious flavors. I can’t wait for you to try this recipe; it’s bound to become a beloved staple in your kitchen!
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📖 Recipe Card
Strawberry Rhubarb Preserves
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 13 servings 1x
- Category: Desserts & Appetizers
- Method: Stovetop
- Cuisine: American
Description
This Strawberry Rhubarb Preserves features a delightful mix of fresh strawberries and rhubarb, creating a sweet-tart treat perfect for spreading on toast or topping desserts. Enjoy easy preparation and rich flavors with just a few ingredients, making it ideal for anyone craving homemade goodness.
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 beginning.
- In a large saucepan, combine strawberries, rhubarb, sugar, lemon juice, and optional lemon zest.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Reduce heat to maintain a low boil.
- Let it boil for about 9 minutes, watching the temperature reach around 220°F (104°C).
- To test for readiness, spoon a bit onto the cold plate and check if it wrinkles when pushed with a finger.
- Once done, stir in the vanilla extract.
- Remove from heat and let cool on a wire rack for 1-2 hours.
- Transfer preserves to clean jars and refrigerate for up to one week or freeze for extended storage.
Notes
Store in the refrigerator for up to one week.
For long-term storage, freeze leftovers and leave space at the top of the jar for expansion.
This preserve can be easily used as a topping for pancakes, yogurt, or desserts.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
