Strawberry Rhubarb Preserves

I am SO behind on my posting, it’s not even funny. I promised you guys this post a couple of days ago and got behind on some things, plus I’m working on a little special something to unveil in a couple of weeks if I stay on task! Today, we’re talking about making strawberry rhubarb preserves from scratch! 

So, last Saturday, the cellist had a make-up cello lesson and on our way home we passed by one of my favorite Farmer’s Markets in the city. Mostly because ALL of the people seem to know each other even if they don’t live in the neighborhood. It’s like a weekly water cooler break with fresh fruits and vegetables. One of the first things we saw were fresh strawberries and rhubarb (which I have never purchased on my own – but had several times.) I asked the Cellist if he was up for another session of making our own food from scratch and he agreed emphatically! So we got six stalks of rhubarb and a quart of strawberries and skeedaddled back to the Nicholes House.

To start (for six 1/2 pints of strawberry rhubarb preserves)
Six 1/2 pint mason jars (canning style)
1 quart of strawberries
Six large stalks of rhubarb
1-2 cups of sugar (depending on how sweet you want this to be)
One mixing bowl
One large pot that is non-stick
Canning equipment OR a large lobster pot or so

Wash and chop rhubarb into half inch pieces – store in an airtight container

 

Wash strawberries and then quarter them, cover them with 1-2 cups of sugar (depending on your sweetness level)

Cover with plastic wrap and then refrigerate for at least 12 hours. You want a nice liquid to form on the berries. Make sure to mix gently to infuse all of the sugar.

Put all of the strawberries and rhubarb in a pot and turn on med-high heat until the mixture starts boiling. Use a long handled spoon to stir. Sugary liquid gets HOT!

Continue stirring until the rhubarb has broken down completely and you have a thick consistency with the ingredients.

Put the mixture in COMPLETELY STERILIZED* and warmed mason jars. Leave 1/4 inch space for food expansion

Bring mason jar into boiling water until all air bubbles have escaped and the lid no longer flexes.

Voila! Your very own Strawberry Rhubarb Preserves!

The great thing about preserves is that you can do SO MUCH! If you don’t like rhubarb, leave it out. You want to do pears? Go for it! The sky is the limit. Next up is apple and pumpkin butter (well the pumpkin has to wait until the fall, but you get where I’m going. )