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
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 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