Strawberry Rhubarb Preserves – Texanerin Baking

18 de December de 2025

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This strawberry rhubarb preserves recipe doesn’t require pectin, fancy canning tools, or a lot effort. The steadiness of tart rhubarb and candy strawberries is unbeatable, and the completed preserves are thick, fruity, and spreadable.

For those who’re in search of a solution to protect that recent, vibrant taste of spring and early summer season, that is it. The mixture of strawberries and rhubarb is a spring favourite for good motive. Candy, juicy berries mellow out rhubarb’s pure tartness, making a brilliant and balanced unfold that’s good for toast, biscuits, yogurt, and even as a filling for baked items.

It’s a good way to make use of up further produce from the backyard or farmers market, and because it’s a small batch, there’s no stress to retailer dozens of jars. Whether or not you’re new to preserving or simply need one thing fast and easy, this can be a scrumptious, no-fuss recipe you’ll flip to many times.

spooning strawberry rhubarb preserves over a biscuit

What’s To Love

Small batch – makes about 1 2/3 cups (520 grams), so that you’re not overwhelmed with jars of preserves.
Freezer-friendly – should you can’t end it inside every week, it freezes superbly.
Nice for gifting – spoon it into little jars for a stunning selfmade reward.

Elements

Please scroll down for the total recipe. That is simply an summary of the components.

Strawberries – I used recent strawberries, however frozen ones work so long as they style good. I typically use berries I froze myself after choosing, and the preserves prove simply as flavorful as if I had used recent. Some store-bought frozen strawberries are nice, however others lack taste. In case your strawberries don’t style good, your preserves received’t both.
Rhubarb – recent or frozen work. Be certain that to go by weight, as stalk measurement varies extensively.
Sweetener – granulated sugar, honey and maple syrup all work. I solely used about 2/3 cup (213 grams) for the honey or maple syrup variations, however it’s your decision as much as 1 cup. You’ll have to boil the preserves longer and probably to the next temp (I discovered 227°F/108°C labored higher for honey). Notice that the honey taste comes by extra noticeably, whereas maple syrup offers a milder, extra refined sweetness.
Lemon juice + non-obligatory zest – the juice doesn’t add lemon taste. It’s added for pectin activation, pH steadiness, and coloration preservation. For a little bit of lemon taste, add 1 tablespoon of lemon zest.
Vanilla – completely non-obligatory, however I really like a little bit vanilla in something strawberry-related.

ingredients laid out to make strawberry rhubarb preserves

Why Lemon Juice?

Lemon juice helps activate the pure pectin in strawberries, which wants an acidic setting with the intention to gel correctly. The acidity from the lemon juice creates the precise situations for the jam to thicken and turn into spreadable.

It additionally lowers the pH of the combination, making the preserves much less welcoming to micro organism and mould, which may also help them last more within the fridge.

When it comes to taste, lemon juice brings simply sufficient tartness to steadiness the sugar and the pure sweetness of the fruit, giving the preserves a extra well-rounded, vibrant style.

And as a bonus, the acidity may also help preserve the strawberries’ brilliant purple coloration, stopping them from turning boring or brown as they cook dinner.

a spoon digging into a jar of strawberry rhubarb preserves

How To Make It

First, mix every part besides the vanilla in a saucepan and convey it to a boil. Then decrease the warmth and let it preserve boiling, stirring typically so it doesn’t burn. Boil till thickened and it reaches the right consistency. Stir within the vanilla on the finish and let it cool utterly earlier than storing.

I’ve additionally tried this recipe by macerating the fruit (letting it sit with sugar in a single day earlier than cooking). I didn’t discover any distinction in style or texture – the one distinction was that the cook dinner time was shorter.

Ideas For Success

Use a large saucepan – extra floor space means quicker evaporation and faster thickening.
Chill a plate forward of time – this helps you check for doneness. When the preserves wrinkle on the chilly plate, they’re prepared.
Watch the warmth – you desire a full boil, however not so excessive that the fruit scorches. Stir incessantly, particularly close to the tip.
Don’t stress the temp – 220°F (104°C) is the usual setting level, however I may by no means get it above 212°F (100°C). It nonetheless units nicely after cooling.

strawberry rhubarb preserves spread on a biscuit

How To Make Forward And Retailer

As soon as cooled, these preserves will be saved within the fridge for as much as 1 week. Some sources counsel an extended period, however I favor to play it secure. For those who received’t use it up inside that point, freeze it in jars or containers, leaving a little bit room for enlargement. It freezes nice for as much as 1 12 months.

Let frozen preserves thaw within the fridge earlier than utilizing. The consistency stays simply nearly as good after thawing, so don’t hesitate to top off when strawberries and rhubarb are in season.

Different Jam and Protect Recipes

Strawberry Preserves Recipe – a easy 3-ingredient recipe that captures the essence of recent strawberries with out the necessity for pectin.
Peach Jam – this pectin-free jam makes use of recent peaches, sugar or honey, and lemon juice to create a scrumptious selfmade unfold.
Cherry Preserves – made with recent or frozen candy cherries, these preserves supply a thick, chunky consistency good for savoring summer season flavors.
Honey Sweetened Apricot Jam – this jam combines apricots, honey, and lemon juice for a naturally sweetened unfold with out the necessity for pectin.

I hope you’ll love these strawberry rhubarb preserves! I’d love to listen to your ideas within the feedback under. Thanks. 🙂