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Strawberry and Rhubarb Preserves

Strawberry Rhubarb Preserves

Abby Marlow
Fresh strawberry rhubarb preserves to serve over toast, ice cream, yogurt and more!
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Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 15 minutes
Total Time 45 minutes
Course Appetizer, Breakfast, Condiment, Dessert, Side Dish
Cuisine American
Servings 24 servings
Calories 43 kcal

Ingredients
  

Main Ingredients

  • 3 cup fresh strawberries chopped
  • 3 cup fresh rhubarb chopped
  • 1 1/2 cup granulated sugar
  • 2 Tbs lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

Instructions
 

  • Combine the strawberries, rhubarb, sugar, lemon juice, and lemon zest in a large saucepan and stir well.
  • 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 until thickened.
  • Remove from heat and stir in the vanilla extract.
  • Let cool slightly, then transfer to clean jars. Store in the refrigerator for up to 3 weeks or freeze for longer storage.

Notes

Fresh strawberry rhubarb preserves to serve over toast. Great on ice cream, yogurt, and more!
Keyword homemade, jam, preserves, rhubarb, strawberry