Strawberry Rhubarb Preserves
Sweet, tangy, and bright homemade preserves that balance ripe strawberries with tart rhubarb. Perfect for spreading on toast, spooning over desserts, or stirring into yogurt—easy to can, freeze, or keep in the fridge.
Ingredients
- 3 cups chopped fresh rhubarb
- 3 cups chopped fresh strawberries, hulled
- 1/4 cup fresh lemon juice
- 1 package (1.75 oz) fruit pectin (classic or low-sugar, per preference)
- 5 1/2 cups granulated sugar
Instructions
- In a large saucepan, combine chopped strawberries, rhubarb, lemon juice, and sugar. Stir well and let sit 20–30 minutes to macerate so the fruit releases juices.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring often until the sugar is fully dissolved.
- Stir in the pectin according to package directions. Return to a vigorous rolling boil and boil hard for 1 minute, stirring constantly so it does not scorch.
- Reduce heat to a steady simmer and cook, stirring frequently, 10–15 minutes more until the mixture thickens and turns glossy.
- Test for doneness: drop a small spoonful on a chilled plate, wait 30 seconds, then push the edge with your finger. If it wrinkles and holds shape, it is ready; if not, simmer a few minutes longer and retest.
- Ladle hot preserves into sterilized half-pint jars, leaving 1/4 inch headspace. Wipe rims clean, add lids and bands, and tighten fingertip-tight.
- For shelf-stable storage, process jars in a boiling water bath for 10 minutes (adjust for altitude). Remove and cool 12–24 hours until sealed. For refrigerator storage, skip the water bath, cool, and refrigerate.
- Label and store. Refrigerate after opening and use within 3 weeks; properly processed jars keep up to 1 year in a cool, dark place.
Nutrition
Serving: 1tablespoonCalories: 45kcalCarbohydrates: 12gFiber: 0.3gSugar: 11g
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