Strawberry Rhubarb Preserves

Strawberry Rhubarb Preserves are a sweet and tangy homemade spread that perfectly balances the rich flavor of ripe strawberries with the tart brightness of fresh rhubarb. This simple preserve captures the taste of spring and summer in every spoonful, and it’s ideal for spreading on toast, spooning over desserts, or stirring into yogurt and oatmeal.

Why You’ll Love This Recipe

• A classic flavor combination of sweet and tart
• Easy to make with just a few ingredients
• Perfect for canning and long-term storage
• Great for gifting or enjoying year-round
• Delicious on toast, pastries, pancakes, and more

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and chopped
• Fresh rhubarb, diced
• Granulated sugar
• Lemon juice
• Optional: pectin (for a firmer set)

directions

1. In a large saucepan, combine chopped strawberries, rhubarb, sugar, and lemon juice.
2. Let the mixture sit for 20–30 minutes to macerate, which helps the fruit release its natural juices.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring often.
4. Reduce the heat and simmer for 25–30 minutes, stirring frequently, until the mixture thickens.
5. If using pectin, add according to package instructions during the cooking process.
6. Test the preserves for doneness by placing a small spoonful on a chilled plate. If it holds its shape and wrinkles slightly when pushed, it’s ready.
7. Spoon the hot preserves into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims, seal with lids, and process in a boiling water bath for 10 minutes if canning.
8. Let jars cool completely before storing. If not canning, refrigerate and use within a few weeks.

Servings and timing

• Servings: about 4 half-pint jars
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes (plus cooling)

Variations

• Vanilla Bean: Add a split vanilla bean during cooking for extra depth.
• Spiced Preserves: Include a pinch of cinnamon or ground ginger for warmth.
• Mixed Berry: Add raspberries or blueberries for a blended preserve.
• Low Sugar: Use a low-sugar pectin to reduce the sugar content.
• Chunky Style: Leave larger fruit pieces for a more rustic texture.

storage/reheating

• Refrigerator: Store in sealed jars for up to 3 weeks once opened.
• Freezer: Freeze in freezer-safe containers for up to 6 months.
• Pantry (Canned): Properly canned preserves can last up to 1 year in a cool, dark place.
• Reheating: Warm slightly on the stove or in the microwave if needed for pouring or spreading.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, just thaw and drain any excess liquid before using.

Do I have to use pectin?

No, the natural pectin in the fruit is usually enough, especially with lemon juice, but pectin can help with a firmer set.

How do I know when the preserves are ready?

Use the plate test—drop a bit on a chilled plate, let it sit, and push it. If it wrinkles, it’s ready.

Can I skip the water bath canning?

Yes, but you’ll need to refrigerate and use the preserves within a few weeks.

Why did my preserves turn out runny?

They may need more simmering time, or the fruit-water ratio was too high. Reboil and cook down longer if needed.

Can I double the recipe?

Yes, but it may take longer to reach the proper consistency. Stir often to prevent burning.

What if I want a smoother preserve?

Use an immersion blender to puree the mixture after cooking, before jarring.

What sugar alternatives can I use?

You can use honey or a sugar substitute designed for canning, but this may affect set and shelf life.

Is rhubarb safe to eat raw?

Only the stalks are edible; never eat rhubarb leaves, which are toxic.

Can I flavor it with herbs?

Yes, a small amount of fresh basil or mint can add an interesting twist.

Conclusion

Strawberry Rhubarb Preserves are a beautiful way to enjoy seasonal fruit long after the harvest ends. With a perfect blend of sweetness and tartness, they’re versatile, easy to make, and absolutely delicious. Whether you’re new to preserving or an experienced home canner, this recipe is a rewarding and tasty addition to your homemade goods.

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