Vintage Rhubarb Strawberry Preserve
This timeless Rhubarb Strawberry Preserve delights with its perfect balance of tart rhubarb and sweet strawberries, offering a touch of nostalgia in every spoonful. Ideal for spreading on morning toast or serving alongside cheese.
Prep time: 10 minutesCook time: 30 minutesServes: 32
Ingredients
4 cups of rhubarb, chopped
3 cups of strawberries, hulled and halved
2 cups of granulated sugar
1/4 cup of lemon juice
Instructions
1. In a large pot, combine rhubarb, strawberries, sugar, and lemon juice.
2. Stir over medium heat until the sugar dissolves.
3. Increase heat to high and bring the mixture to a rolling boil.
4. Reduce heat and simmer, stirring frequently, for about 20 minutes or until the mixture thickens.
5. Test the jam by placing a small amount on a chilled plate; if it wrinkles when pushed with a finger, it is ready.
6. Remove from heat and let cool slightly.
7. Carefully ladle the jam into sterilized jars, leaving 1/4-inch headspace.
8. Seal jars and process in a boiling water bath for 10 minutes for long-term storage.
Storage
Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks.
Reheating
Not applicable, as preserves are typically served cold or at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
