Best 3 Strawberry Rhubarb Preserves Recipes

RHUBARB-STRAWBERRY CONSERVE

Steps:

• Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
• Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

STRAWBERRY RHUBARB PRESERVES

Steps:

• In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• Cover the bowl, and place it in the refrigerator overnight.
• The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
• Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
• Add the crushed pineapple, and cook for an additional 5 minutes.
• Turn off the stove, add the boxes of dry gelatin powder, and mix well.
• Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
• Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
• Yields: 7-1/2 cups of preserves.
• Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.

STRAWBERRY RHUBARB PRESERVES

Steps:

• 1. In a large bowl, add the rhubarb and sugar; stir to coat evenly.
• 2. Cover the bowl, and place it in the refrigerator overnight.
• 3. The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
• 4. Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
• 5. Add the crushed pineapple, and cook for an additional 5 minutes.
• 6. Turn off the stove, add the boxes of dry gelatin powder, and mix well.
• 7. Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
• 8. Cool the jam to room temperature, before storing it in the refrigerator or freezer.
• 9. Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.