Description
A simple homemade strawberry rhubarb preserve made with fresh fruit, sugar, and lemon, naturally thickened without pectin for a perfectly sweet-tart, glossy spread.
Ingredients
3 cups fresh strawberries, chopped
3 cups fresh rhubarb, chopped
1 1/2 cups granulated sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
Instructions
- Combine chopped strawberries, chopped rhubarb, and sugar in a bowl. Stir gently and transfer to a large saucepan.
- Add lemon juice and lemon zest. Stir to combine and let sit for 15–30 minutes to macerate.
- Place the saucepan over medium heat and bring to a gentle simmer, stirring frequently.
- Reduce heat to medium-low and cook for 30–40 minutes, stirring often, until the fruit breaks down and the mixture thickens.
- Remove from heat and stir in the vanilla extract.
- Allow preserves to cool slightly, then transfer to clean jars.
- Refrigerate for up to 3 weeks or freeze for longer storage.
Notes
No added pectin is needed; the fruit thickens naturally.
For smoother preserves, mash fruit while cooking.
Frozen fruit can be used if thawed and drained first.
To test thickness, place a spoonful on a chilled plate; it should wrinkle when pushed.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
