Strawberry Rhubarb Preserves
Fresh strawberry rhubarb preserves to serve over toast, ice cream, yogurt and more!
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Servings: 24
Calories: 55kcal
Equipment
- 1 Saucepan
Ingredients
- 3 cups fresh strawberries chopped
- 3 cups fresh rhubarb chopped
- 1 ½ cups granulated sugar
- 2 Tbs lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Combine the strawberries, rhubarb, sugar, lemon juice, and lemon zest in a large saucepan.
- Stir well and let the mixture sit at room temperature for 15–30 minutes to macerate and release juices.
- Place the pan over medium heat and bring the mixture to a simmer, stirring frequently.
- Reduce heat to medium-low and continue cooking, stirring often, for 30–40 minutes or until the fruit breaks down and the preserves thicken to your desired consistency.
- Remove from heat and stir in the vanilla extract.
- Let the preserves cool slightly, then transfer to clean jars.
- Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Notes
For best results, use ripe strawberries and fresh, firm rhubarb. Chop the fruit into small, even pieces so it cooks down evenly. If you prefer a smoother texture, mash the jam slightly while it's cooking or blend it briefly at the end. This recipe makes about 3 cups of jam, or roughly 24 servings (2 tablespoons each). Store in the refrigerator for up to 3 weeks or freeze for longer storage.
Nutrition
Calories: 55kcal | Carbohydrates: 14g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 0.1mg
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