Strawberry Rhubarb Preserves
Strawberry Rhubarb Preserves are incredibly easy to make at home! The ingredients cook down and thicken naturally, leaving you with jammy, spoon-coating goodness!
Servings: 3 cups
Calories: 463kcal
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.
Nutrition
Calories: 463kcal | Carbohydrates: 117g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 587mg | Fiber: 5g | Sugar: 109g | Vitamin A: 143IU | Vitamin C: 99mg | Calcium: 131mg | Iron: 1mg