These Strawberry Rhubarb Preserves are so good you'll want to put them on everything! It thickens naturally without pectin to give you that recognizable jammy consistency. The strawberries and rhubarb come together to create an amazing balance of sweet and tart in a simple, approachable recipe for all home cooks!
Recipe Essentials
- 🍽️ Course: Condiment or dessert
- ⏱️ Cooking Time: 45 minutes
- 🍴 Makes: 3 cups
- 🧄 Flavor Profile: Sweet-tart with bright strawberry notes balanced by rhubarb's tangy, slightly floral bite.
- 🍚 Best Served With: Perfect on toast, biscuits, yogurt, oatmeal, or swirled into desserts and baked goods.
- 🧊 Make Ahead?: Yes, can be made well in advance and stored refrigerated or canned for long-term keeping.
Summarize and Save This Content On
Fresh preserves are way better than store-bought, and you don't need to be a professional in the kitchen to make them. This recipe requires a little bit of waiting for the ingredients to cook down, but I promise it's worth it because you'll get thick preserves with beautiful chunks of rhubarb and strawberries.
If you're looking for recipes similar to rhubarb strawberry preserves, I recommend homemade rhubarb jam and strawberry jam with jalapenos.
Why You'll Love This Recipe
- It's super easy: This recipe is beginner-friendly, making it ideal for home cooks to easily make their own homemade strawberry with rhubarb preserves.
- It takes just an hour: Believe it or not, it takes only an hour total for this homemade preserves recipe.
- It's made of only a few ingredients: You don't need a laundry list of ingredients to make these preserves either! Just the fruit, sugar, lemon, and a splash of vanilla.
Ingredients
Below are the key ingredients for making these preserves in your own kitchen. I utilize common items to make impressive recipes like this one.
- Strawberries and Rhubarb: I like to use fresh fruit for its taste, texture, and just the right amount of moisture. Plus, the chunks hold their shape well because preserves contain whole pieces.
- Sugar: As with other preserves and jam recipes, like this quick homemade mango jam, the sugar not only sweetens but also helps thicken as the fruit cooks down. I prefer granulated sugar to get the best result.
- Vanilla: This is key because it helps to round out the flavors in these preserves. It enhances the strawberry and rhubarb without throwing the sweet-to-tart ratio off balance. Pure vanilla extract is best here for authenticity, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use maple syrup: Swap ¼ cup of sugar with ¼ cup of maple syrup for depth and a subtle woodsy flavor.
- Add fresh thyme: Steep a sprig of fresh thyme to add a savory herbal flavor to your preserves. Remove before cooling!
- Add cinnamon: Stir in about ¼ teaspoon of cinnamon to add warmth without overpowering the other ingredients.
How to Make Strawberry Rhubarb Preserves
Here are the instructions needed to make the best homemade strawberry rhubarb preserves! Ensure that your rhubarb and strawberries are chopped into bite-sized pieces before you begin.
Step 1: Macerate the strawberries and rhubarb. Combine all your ingredients (except vanilla) in a bowl and let them sit for 15-30 minutes to release their juices.
Step 2: Simmer. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Step 3: Cook down the preserves. Reduce the heat to medium-low and allow the mixture to cook for about 30-40 minutes, allowing the fruit break down. Stir often!
Step 4: Cool and store. When the perserves are thickened, take the pan off the heat and stir in the vanilla. Allow it to cool completely before transferring to clean jars. Place them in your refrigerator, or you may serve right away with air fryer frozen waffles.
Expert Tips
- Making the preserves shelf-stable: You may can these preserves! Use sterilized jars and a hot water canning bath, and once cooled and sealed, they can be stored in a cool, dark place for up to 1 year!
- Fixing runny preserves: If your strawberry rhubarb preserves are thin and runny, simmer them longer on the stovetop or mash some of the fruit to give it a thicker consistency.
- Freeze the preserves: Use freezer-safe jars and freeze your completely cooled preserves in the freezer for up to 6 months.
- Storage directions: These homemade preserves will stay fresh in clean glass jars in the refrigerator for up to 3 weeks.
You need to make this easy rhubarb sauce and these strawberry rhubarb muffins if you love cooking with rhubarb.
Serving Suggestions
- Spoon some of these rhubarb strawberry preserves on top of your lemon cheesecake bars for added texture and a lovely presentation.
- Take your scoop of strawberry crunch ice cream to the next level by picking these homemade preserves as a topping.
- It may not be as spreadable, but I love the chunks of strawberry and rhubarb on air fryer toast or some sheet pan pancakes.
- Go savory and enjoy these preserves over warm slices of this sous vide pork loin roast.
Recipe FAQs
Yes! You must thaw them both in the refrigerator overnight and drain as much excess moisture as possible so the preserves can cook down and thicken properly.
Usually, high heat and an extended cooking time are what dull the color of your preserves. Using fresh lemon juice, keeping the simmer gentle, and removing the pot from heat as soon as it thickens helps preserve that pretty ruby color.
Use time as a guide, but texture is the real test. The preserves should look glossy, bubble slowly instead of rapidly, and coat the back of a spoon. When you drag a finger through it on the spoon, the line should hold for a second before filling in.
More Easy Rhubarb Recipes
Do you like rhubarb recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Strawberry Rhubarb Preserves
Ingredients
- 3 cups chopped fresh strawberries
- 3 cups chopped fresh rhubarb
- 1 ½ cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Combine the strawberries, rhubarb, and sugar in bowl. Gently combine and add to large saucepan.
- Add lemon juice, and lemon zest. 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
- If you want these strawberry rhubarb preserves to have a longer shelf life, feel free to properly seal and can them.
- You may use frozen rhubarb and strawberries for this recipe; you just have to thaw them and drain excess moisture first.
- If these preserves are too runny, you may thicken them by mashing a few pieces of strawberry and rhubarb while they cook.
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