When summer is in full swing and berries from my garden and stone fruits begin to overwhelm my kitchen counter, I begin cooking up preserves…specifically strawberry rhubarb preserves. Preserve making, also known as “setting up preserves,” is a long standing tradition from old country kitchens.

My love for preserves making originates from my own Bubby’s old, tiny kitchen. She would make preserves from dried apricots for hamentachen filling in old aluminum pots.  As a child, I would scoop the apricot filling out the hamentachen because it was my favorite part; it’s tangy and thick, a little lemony, and a little sweet and it would just make your tongue twist in happiness. I remember making my very own first batch of preserves, strawberry rhubarb preserves. I made them on a whim, having no idea what I was doing. But I knew I wanted to recapture that moment. That moment in my childhood of simplistic bliss on a spoon.. 

And so it began. The jam started bubbling and I kept stirring. Slowly, slowly, the sweetest, purest strawberry preserves started to form in the pot. And I remember smiling. That, right there, was the start, perhaps the start of it all. The whole from scratch journey began, in my own small kitchen, with an old pot, trying to bring back my Bubby. 

That search for my Bubby is what preserves making is all about. Making preserves is traditionally a family activity, children included. My own children often get involved in this process; they help fill the jars, and stir the pots. Of course, their favorite part is licking the pots and wooden spoons clean after the preserves are all jarred up! (it’s my favorite part as well.) It’s a great way to get them in the kitchen, have them learn about food and spend some (semi-chaotic) time together. 

My small batch strawberry rhubarb preserves are perfect when you don’t have all day to spend over the stove. They are pectin free, not-too-sweet, can be made with almost any fruit, and the excess can be stored in the freezer in small jars. As various fruits hit their peak this season, I encourage you to play around with fruit varieties. My favorite flavor to cook up is strawberries and rhubarb; a classic summer combination and the first preserves flavor I ever ventured to cook. In my recipe, I add lemon zest for a burst of citrus and brightness; it tastes like sunshine. I also call for raw sugar, known as turbinado sugar, which provides more depth of flavor to the preserves. 

These strawberry rhubarb preserves have so many uses! They are incredible spread over your morning toast. Just like my Spooned Summer Fruit, small batch preserves are perfect swirled into yogurt with granola, or top over vanilla ice cream for a weeknight pick-me-up, or when you crave the delicate taste of summer. Below are the measurements for small batch, but feel free to double, or triple, this recipe.

Below is my recipe for strawberry rhubarb preserves. My very first preserve recipe I ever created. It’s so special to me, so close to my heart. I hope it brings you joy, a little taste of summer, and a memory or two on the edge of your spoon. 

Find this article and recipe in Whisk by Ami Magazine !

Small Batch Strawberry Rhubarb Preserves 

(Yields roughly 2.5 cups)

Ingredients: 

• 2 lb strawberries, hulled and cut into 1-inch pieces
• 7 oz (roughly 2 11’’ stalk) rhubarb, stringy fibers peeled away and cut into 1-inch pieces
• 4- 5 tablespoons raw sugar (see note)
• 1 tablespoon fresh lemon juice
• 1.5 teaspoons lemon zest
• Two tiny drops, about 1/16 teaspoon vanilla extract

Method: 

• In a metal or glass mixing bowl, combine the hulled and cut strawberries, cut rhubarb, raw sugar, and lemon juice. Stir to combine and let the mixture stand for 45 minutes.
• Pour the strawberry rhubarb mixture into a 3 1/2 quart heavy bottom pot or wide pan.  
• Bring the pot a simmer and stir frequently with a wooden spoon, making sure the bottom does not burn. 
• As the preserves simmer, you will notice a frothy skim form. Using a spoon, carefully skim the froth off the preserves. (You can discard this or let is cool and add it to seltzer…it’s lovely!) 
• Continue stirring and cook preserves for roughly 30 minutes, or until the preserves have reduced by at least half. 
• At this point, test if your preserves are “set.” The preserves will be “set” when you dip a wooden spoon into the pot, take your finger and draw a line through the back of the coated spoon. If the wiped line holds and doesn’t run, your preserves are ready. 
• Remove from heat and add the lemon zest. Stir to incorporate. 
• Place in glass jars with a tight fitting lid and let the jars cool on the counter. 
• When the jars are at room temperature, transfer the jars to the refrigerator and chill.
• At this point, preserves can last in the fridge for one week, or completely cooled jars into the freezer. You can defrost the preserves as needed.