How to Make Strawberry Rhubarb Preserves

Besides summer pies, making strawberry rhubarb preserves is another way to enjoy the juicy, sweet-tart flavor combination of strawberry and rhubarb. A preserve is a slightly cooked mixture made of chunks of fresh fruit and a thick syrup. The word "preserves" is used interchangeably with jellies and jams but preserves do not have the uniform consistency of jam and will not spread like jelly. Making preserves at home takes preparation but tasting that sweet, fruity flavor makes it worthwhile. The best part is that homemade preserves make that summer taste available year-round.

Things You'll Need

• Measuring cup
• Fresh rhubarb
• Fresh strawberries
• Knife
• 3 bowls
• Sugar
• Wrap or foil to cover bowl
• Canning jars with lids
• Canner or dishwasher
• Pan for lids
• Pan for boiling fruit
• Candy thermometer
• Spoon for skimming
• Ladle
• Lint-free cloth

Instructions

1. Slice the fresh rhubarb and strawberries. Measure the amount of fruit and put it in a bowl. Measure out a bowl of sugar, using three-quarters of a cup of sugar for each cup of sliced fruit as a rule of thumb, and set aside.

2. Layer the fruit and sugar in a large bowl, with sugar as the last layer. Cover and place in a cool place or refrigerator for six to eight hours or overnight.

3. Boil canning jars and lid bands in a water canner for 10 minutes or place in the dishwasher and run on an antibacterial or sterilizing cycle. Prepare the canning lids covering them with boiling water until ready to use.

4. Place the refrigerated fruit and sugar mixture in a large pan, then clip a candy thermometer to the side of the pan. Cook the fruit and sugar mixture to 221 degrees Fahrenheit (if you are in the range from sea level to an altitude of 1,000 ft).

5. Remove the pan with the cooked preserve mixture from the heat and skim any foam. Stir gently for five minutes to prevent the fruit from floating in the jar during canning.

6. Ladle the hot preserves from the pan into prepared jars, leaving a quarter-inch head space. Wipe the jar opening with a clean lint-free cloth, then seal the jars with hot lids and bands.

7. Process the preserves in a boiling water canner. The National Center for Home Food Preservation recommends processing hot packed half-pints or pints for five minutes at 0 to 1,000 ft. altitude above seal level, or 10 minutes at altitudes from 1,001 to 6,000 ft.

8. Press on the top of the lids to check the seals after canning. Reseal and process the jars again if you can press the lid up and down slightly.

Tips & Warnings

• Buy the fruit at their peak in season and make the preserves the same day, if possible.

• If you are at an altitude over 1,000 ft., cook the mixture to a temperature 9 degrees Fahrenheit higher than the local temperature Fahrenheit for boiling water, which may be less than 212 degrees Fahrenheit.

• If the preserve syrup isn't thick enough after cooking, remove the fruit from the pan to the hot jars, then cook the syrup down and add to jars.

• The National Center for Home Food Preservation recommends that all home-canned foods be used within a year.

• Do not skip sterilizing the jars and bands.

• Do not reuse canning lids, always use new ones for a good seal.

References

• "Joy of cooking: All about canning & preserving;" Irma von Starkloff Rombauer, Marion Rombauer Becker, Ethan Becker; 2002
• Oregon State University Extension: Jams, Jellies, And Preserves (.pdf)
• University of Georgia; "Preserving Food: Using Boiling Water Canners;" Elizabeth L. Andress, Ph.D.; 2005

Resources

• National Center for Home Food Preservation
• Colorado State University Extension: High Altitude Food Preparation Guide