Description
Tangy and sweet homemade Strawberry Rhubarb Preserves, perfect for spreading on toast, scones, or topping desserts. This recipe yields a beautiful, flavorful preserve that captures the essence of spring.
Ingredients
Scale
- 4 cups chopped rhubarb (about 1 pound)
- 4 cups hulled and quartered strawberries (about 1 pound)
- 6 cups granulated sugar
- 1/4 cup bottled lemon juice
- 1 package (1.75 ounces) powdered fruit pectin
- 1/2 teaspoon butter or margarine (to reduce foaming)
Instructions
- Prepare the Fruit: Wash the rhubarb and trim the ends. Chop into roughly 1/2-inch pieces. Rinse and hull the strawberries, then quarter them.
- Combine Fruit and Sugar: In a large, heavy-bottomed pot (stainless steel or enamel-coated), combine the chopped rhubarb and strawberries. Add the sugar and stir well to coat the fruit.
- Add Lemon Juice and Butter: Add the lemon juice and butter or margarine to the pot. Stir to combine.
- Boil the Mixture: Place the pot over medium-high heat and bring to a full rolling boil that you can’t stir down.
- Add Pectin: Quickly stir in the powdered fruit pectin, ensuring it’s thoroughly mixed to prevent clumping.
- Boil Hard: Continue to boil hard for exactly 1 minute, stirring constantly. Use a timer to be precise.
- Remove from Heat and Skim: Remove the pot from the heat. Skim off any foam that has formed on the surface using a metal spoon (optional).
- Test for Set: Use either the Cold Plate Test or the Candy Thermometer Test (220°F/104°C) to ensure the preserves have reached the proper consistency.
- Prepare Canning Jars: Wash the jars, lids, and bands in hot, soapy water. Rinse thoroughly. Sterilize the jars using your preferred method (boiling water bath, dishwasher, or oven). Heat the lids in simmering water.
- Fill Jars: Ladle the hot preserves into the hot, sterilized jars, leaving 1/4 inch of headspace.
- Wipe Rims and Seal: Wipe the rims of the jars with a clean, damp cloth. Place a lid on each jar and screw on the band fingertip-tight.
- Process in Boiling Water Bath: Place the filled jars in a boiling water bath canner, ensuring they are completely covered with water (at least 1 inch above the tops of the jars). Bring the water to a rolling boil and process for 10 minutes for half-pint or pint jars. Adjust processing time for altitude.
- Cool and Check Seals: After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. Place the jars on a clean towel-lined surface and let them cool completely, undisturbed, for 12-24 hours. Check the seals by pressing down on the center of each lid.
- Clean and Store: Remove the bands from the sealed jars. Wash the jars and bands to remove any sticky residue. Label the jars with the date and contents. Store the sealed jars in a cool, dark place for up to 1 year.
Notes
- Avoid using aluminum pots, as they can react with the fruit.
- A small amount of butter or margarine helps to reduce foaming during cooking.
- Testing for set is crucial to ensure the preserves have the right consistency.
- Adjust processing time for altitude to ensure proper sealing.
- If a jar doesn’t seal, reprocess it with a new lid within 24 hours or store it in the refrigerator and use the preserves within a few weeks.
- Troubleshooting tips are provided for common issues like preserves not setting, mold growth, crystals, and jars not sealing.
- Prep Time: 30 minutes
- Cook Time: 30 minutes