Strawberry Rhubarb Preserves – Texanerin Baking

This strawberry rhubarb preserves recipe doesn’t require pectin, fancy canning equipment, or much effort. The balance of tart rhubarb and sweet strawberries is unbeatable, and the finished preserves are thick, fruity, and spreadable.

If you’re looking for a way to preserve that fresh, vibrant flavor of spring and early summer, this is it. The combination of strawberries and rhubarb is a spring favorite for good reason. Sweet, juicy berries mellow out rhubarb’s natural tartness, creating a bright and balanced spread that’s perfect for toast, biscuits, yogurt, or even as a filling for baked goods.

It’s a great way to use up extra produce from the garden or farmers market, and since it’s a small batch, there’s no pressure to store dozens of jars. Whether you’re new to preserving or just want something quick and simple, this is a delicious, no-fuss recipe you’ll turn to again and again.

What’s To Love

• Small batch – makes about 1 2/3 cups (520 grams), so you’re not overwhelmed with jars of preserves.
• Freezer-friendly – if you can’t finish it within a week, it freezes beautifully.
• Great for gifting – spoon it into little jars for a lovely homemade gift.

Ingredients

Please scroll down for the full recipe. This is just an overview of the ingredients.

• Strawberries – I used fresh strawberries, but frozen ones work as long as they taste good. I often use berries I froze myself after picking, and the preserves turn out just as flavorful as if I had used fresh. Some store-bought frozen strawberries are great, but others lack flavor. If your strawberries don’t taste good, your preserves won’t either.
• Rhubarb – fresh or frozen work. Make sure to go by weight, as stalk size varies widely.
• Sweetener – granulated sugar, honey and maple syrup all work. I only used about 2/3 cup (213 grams) for the honey or maple syrup versions, but you may want up to 1 cup. You’ll need to boil the preserves longer and possibly to a higher temp (I found 227°F/108°C worked better for honey). Note that the honey flavor comes through more noticeably, while maple syrup gives a milder, more subtle sweetness.
• Lemon juice + optional zest – the juice doesn’t add lemon flavor. It’s added for pectin activation, pH balance, and color preservation. For a bit of lemon flavor, add 1 tablespoon of lemon zest.
• Vanilla – totally optional, but I love a little vanilla in anything strawberry-related.

Why Lemon Juice?

Lemon juice helps activate the natural pectin in strawberries, which needs an acidic environment in order to gel properly. The acidity from the lemon juice creates the right conditions for the jam to thicken and become spreadable.

It also lowers the pH of the mixture, making the preserves less welcoming to bacteria and mold, which can help them last longer in the fridge.

In terms of flavor, lemon juice brings just enough tartness to balance the sugar and the natural sweetness of the fruit, giving the preserves a more well-rounded, vibrant taste.

And as a bonus, the acidity can help maintain the strawberries’ bright red color, preventing them from turning dull or brown as they cook.

How To Make It

First, combine everything except the vanilla in a saucepan and bring it to a boil. Then lower the heat and let it keep boiling, stirring often so it doesn’t burn. Boil until thickened and it reaches the proper consistency. Stir in the vanilla at the end and let it cool completely before storing.

I’ve also tried this recipe by macerating the fruit (letting it sit with sugar overnight before cooking). I didn’t notice any difference in taste or texture – the only difference was that the cook time was shorter.

Tips For Success

• Use a wide saucepan – more surface area means faster evaporation and quicker thickening.
• Chill a plate ahead of time – this helps you test for doneness. When the preserves wrinkle on the cold plate, they’re ready.
• Watch the heat – you want a full boil, but not so high that the fruit scorches. Stir frequently, especially near the end.
• Don’t stress the temp – 220°F (104°C) is the standard setting point, but I could never get it above 212°F (100°C). It still set well after cooling.

How To Make Ahead And Store

Once cooled, these preserves can be stored in the fridge for up to 1 week. Some sources say longer, but I prefer to play it safe. If you won’t use it up within that time, freeze it in jars or containers, leaving a little room for expansion. It freezes great for up to 1 year.

Let frozen preserves thaw in the fridge before using. The consistency remains just as good after thawing, so don’t hesitate to stock up when strawberries and rhubarb are in season.

Other Jam and Preserve Recipes

• Strawberry Preserves Recipe – a simple 3-ingredient recipe that captures the essence of fresh strawberries without the need for pectin.
• Peach Jam – this pectin-free jam uses fresh peaches, sugar or honey, and lemon juice to create a delicious homemade spread.
• Cherry Preserves – made with fresh or frozen sweet cherries, these preserves offer a thick, chunky consistency perfect for savoring summer flavors.
• Honey Sweetened Apricot Jam – this jam combines apricots, honey, and lemon juice for a naturally sweetened spread without the need for pectin.

I hope you’ll love these strawberry rhubarb preserves! I’d love to hear your thoughts in the comments below. Thanks. 🙂

❀

• Prep Time: 10 min
• Cook Time: 15 min
• Ready in: 25 min
• Yield: 1 2/3 cups (520 grams)

Ingredients

• 1 pound (453 grams) fresh strawberries, hulled and halved or quartered if they’re quite large
• 2 cups (250 grams) chopped rhubarb, about 1/2” pieces
• 1 1/4 cups (250 grams) granulated sugar
• 1 tablespoon lemon juice
• optional – 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract

Directions

1. Place a small plate in the freezer before you start cooking.
2. To a 3-quart or larger saucepan (the larger the surface area, the shorter the cook time), add the strawberries, rhubarb, sugar and lemon juice.
3. Bring to a boil over medium-high heat while stirring frequently. Turn the heat to the lowest you can to keep it at a full boil.
4. Let it boil for about 9 minutes, lowering the heat if needed toward the end to prevent the strawberries from burning, until it reaches a temperature of 220°F (104°C). This is the temperature preserves are said to set, but I couldn’t actually get mine above 212°F (100°C). It’ll still be a bit runny but will thicken as it cools and more as it’s chilled.
5. When you think the preserves are ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger – if it wrinkles and holds its shape, the preserves are done.
6. When it’s done, stir in the vanilla extract.
7. Remove the saucepan from the heat and place it on a wire rack to cool completely, about 1–2 hours.
8. Transfer into clean jars and refrigerate for up to 1 week. Many sources say 2-3 weeks, but I like to play it safe and freeze whatever I haven’t eaten after 1 week. It also freezes great and can be frozen for up to 1 year. If freezing, leave some space at the top of the jar for expansion.

Notes

1. This is about 2 large, 3 medium or 4 small rhubarb stalks, but I really recommend weighing it.
2. My strawberries were super sweet. If yours aren’t, you’ll possibly need more sweetener.

• Honey or maple syrup version – I used about 2/3 cup (213 grams) of honey or maple syrup, but you may prefer up to 1 cup depending on your taste. Start with 2/3 cup, and when the preserves are nearly finished boiling, carefully taste and add more sweetener if desired. You’ll need to boil the preserves longer and possibly to a higher temperature. I found that 227°F (108°C) worked well for the honey version. The honey flavor comes through more noticeably, while maple syrup gives a milder, more subtle sweetness.
• For vegan – use granulated sugar or maple syrup.
• For paleo – use honey or maple syrup.

Recipe by Texanerin Baking | www.texanerin.com