Are you ready to capture the vibrant flavors of summer? This recipe for homemade strawberry rhubarb preserves is the perfect way to do just that! Imagine spreading this sweet and tangy delight on warm toast, using it as a luscious filling for pastries, or simply enjoying a spoonful straight from the jar. It's a delicious and relatively easy project, perfect for beginner cooks and experienced preservers alike. This recipe offers a delightful blend of sweet strawberries and tart rhubarb, creating a truly unforgettable taste of summer that you can savor all year round. Let's get started on this journey of homemade deliciousness!
Ingredients:
- 4 cups chopped rhubarb (about 1 pound)
- 4 cups sliced strawberries (about 1 pound)
- 4 cups granulated sugar
- 1 cup water
- 1/4 cup lemon juice (freshly squeezed is best!)
- 1/2 teaspoon finely grated lemon zest (optional, but adds a lovely aroma)
- 1/4 teaspoon ground cinnamon (optional, for a warm spice note)
- Sterilized jars and lids (enough to hold approximately 6-7 cups of preserves)
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Canning jars and lids
- Jar lifter (optional, but helpful)
- Water bath canner (for water bath canning – necessary for safe long-term storage)
Instructions:
Step 1: Prepare the Fruit
Wash and chop the rhubarb into 1/2-inch pieces. Hull and slice the strawberries. Combine the rhubarb and strawberries in a large bowl.
Step 2: Make the Preserves
In a large saucepan, combine the fruit, sugar, water, lemon juice, lemon zest (if using), and cinnamon (if using). Stir well to combine.
Step 3: Simmer the Mixture
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to medium-low and simmer for 10-15 minutes, or until the rhubarb is tender and the mixture has thickened slightly. Stir frequently to prevent burning. You'll know it's ready when a small amount dropped onto a chilled plate wrinkles slightly when pushed with a finger.
Step 4: Fill the Jars
Carefully ladle the hot preserves into your sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars clean with a damp cloth. Place the lids and rings on the jars, tightening them fingertip tight.
Step 5: Process the Jars (Water Bath Canning)
Place the jars in a water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil and process for 10 minutes (adjust processing time according to your altitude – check a reputable canning guide for specific instructions).
Step 6: Cool and Store
Remove the jars from the canner and let them cool completely on a towel-lined surface. You should hear a “pop” sound as the jars seal. Check the seals; if any jars haven't sealed, refrigerate them and use within a few weeks. Once completely cool, label and store your strawberry rhubarb preserves in a cool, dark, and dry place.
Cooking Tips for Perfect Preserves:
- Use ripe but firm fruit: This will ensure the best flavor and texture in your preserves.
- Don't overcook: Overcooking can lead to mushy preserves. Aim for a slightly thickened consistency.
- Sterilize your jars properly: This is crucial for safe canning and preventing spoilage.
Variations:
- Spice it up: Add a pinch of ginger or cardamom for a warmer flavor profile.
- Add a touch of sweetness: If you prefer sweeter preserves, increase the sugar slightly.
- Make it chunky: For a chunkier preserve, reduce the simmering time slightly.
Nutritional Information (per 1/4 cup serving, approximate):
- Calories: Approximately 150
- Sugar: Approximately 35g
Enjoy your delicious homemade strawberry rhubarb preserves! They're a fantastic addition to your pantry and a wonderful gift to share with friends and family. These easy recipes make healthy meals and are quick dinner ideas for busy weeknights, offering a taste of homemade cooking that’s both delicious and satisfying. This is one of the best recipes for preserving the taste of summer.