Best 2 Strawberry Rhubarb Preserves Canning Recipes
**Calling all strawberry and rhubarb enthusiasts!**
This article offers a delightful culinary journey into the world of strawberry rhubarb preserves, a classic combination that captures the essence of summer's bounty. From traditional canning methods to unique flavor variations, we've gathered a collection of recipes that will tantalize your taste buds and inspire your creativity in the kitchen.
Our featured recipes showcase the versatility of strawberry rhubarb preserves, whether you prefer a classic preparation or a twist on the traditional. For those seeking a timeless classic, we provide a step-by-step guide to crafting your own homemade strawberry rhubarb preserves using a time-honored canning technique. For those with a sweet tooth, we present a delectable recipe that incorporates brown sugar and vanilla, creating a luscious treat that pairs perfectly with toast, scones, or ice cream. And for those who enjoy a touch of spice, our recipe featuring a hint of ginger adds a zesty kick that will elevate your culinary creations.
With detailed instructions, helpful tips, and inspiring flavor combinations, this article will guide you through the process of creating delicious strawberry rhubarb preserves that will add a touch of homemade goodness to your pantry and delight your loved ones. So gather your ingredients, prepare your canning jars, and embark on a culinary adventure that celebrates the vibrant flavors of strawberry and rhubarb.
STRAWBERRY RHUBARB PRESERVES
Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.
Provided by Cindi M Bauer
Categories Fruit
Time 1h
Yield 60 ounces
Number Of Ingredients 6
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.
Nutrition Facts : Calories 72.7, Sodium 13.9, Carbohydrate 18.5, Fiber 0.4, Sugar 17.8, Protein 0.4
STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
Tips:
- Use fresh, ripe strawberries and rhubarb for the best flavor and texture.
- Wash and hull the strawberries before using.
- Cut the rhubarb into 1-inch pieces.
- Combine the strawberries, rhubarb, sugar, and lemon juice in a large pot and bring to a boil over medium heat.
- Reduce heat to low and simmer for 20-30 minutes, or until the mixture has thickened and the strawberries and rhubarb are soft.
- Remove from heat and skim off any foam that has formed on the surface.
- Pour the preserves into sterilized jars and seal tightly.
- Process the jars in a boiling water bath for 10 minutes.
- Store the preserves in a cool, dark place for up to 1 year.
Conclusion:
Strawberry rhubarb preserves are a delicious and easy-to-make treat that can be enjoyed all year long. They are perfect for spreading on toast, biscuits, or pancakes, or using as a filling for pies, tarts, and other desserts. With a little planning and effort, you can easily create your own batch of strawberry rhubarb preserves at home. So next time you have an abundance of fresh strawberries and rhubarb, be sure to give this recipe a try!
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