Small-Batch Strawberry-Rhubarb Preserves

Johanna Rothenberg Johanna Rothenberg
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My small-batch preserves are perfect when you don’t have all day to spend over the stove. They are pectin-free, not too sweet, can be made with almost any fruit, and the excess can be stored in the freezer in small jars. As various fruits hit their peak this season, I encourage you to play around with fruit varieties. My favorite flavor to cook up is strawberries and rhubarb—a classic summer combination and the first preserves flavor I ever ventured to cook. In my recipe I add lemon zest for a burst of citrus and brightness; it tastes like sunshine. I also call for raw sugar, known as turbinado sugar, which provides more depth of flavor to the preserves.

These preserves have so many uses! They are incredible spread over your morning toast, swirled into yogurt with granola, or topped over vanilla ice cream for a weeknight pick-me-up, or when you crave the delicate taste of summer.

Below is my recipe for strawberry-rhubarb preserves. It’s so special to me, so close to my heart. I hope it brings you joy, a little taste of summer, and a memory or two on the edge of your spoon.

Yields roughly 2 and 1/2 cups

1h 30m 8
Easy Vegetarian Pescatarian Gluten Free Salt Free Vegan Parve

Directions

  1. In a metal or glass mixing bowl, combine the hulled and cut strawberries, cut rhubarb, raw sugar, and lemon juice. Stir to combine and let the mixture stand for 45 minutes.

  2. Pour the strawberry-rhubarb mixture into a three-and-1/2-quart heavy-bottomed pot or wide pan.

  3. Bring the pot to a simmer and stir frequently with a wooden spoon, making sure the bottom does not burn.

  4. As the preserves simmer, you will notice a frothy skin form. Using a spoon, carefully skim the froth off the preserves and discard.

  5. Continue stirring and cook preserves for roughly 30 minutes, or until the preserves have reduced by at least half.

  6. At this point, test if your preserves are “set.” The preserves will be “set” when you dip a wooden spoon into the pot, take your finger and draw a line through the back of the coated spoon. If the wiped line holds and doesn’t run, your preserves are ready.

  7. Remove from heat and add the lemon zest. Stir to incorporate.

  8. Place in glass jars with a tightfitting lid and let the jars cool on the counter.

  9. When the jars are at room temperature, transfer the jars to the refrigerator and chill.

  10. At this point, preserves can last in the fridge for one week, or you can place the completely cooled jars into the freezer. You can defrost the preserves as needed.

Notes:
On Preserving:
This recipe IS NOT approved for canning because it does not contain the correct formula for preservation. Its method of preservation is through freezing only.

On Fruits and Pectin:
Some fruits naturally have more pectin in them (apples, blackberries, raspberries, etc.) and will yield a firmer preserve. Some, including strawberries, plums, and pears, are naturally lower in pectin. As such, my strawberry rhubarb preserves have a more relaxed consistency, which I prefer because it becomes a versatile ingredient.

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