This strawberry rhubarb preserves recipe doesn’t require pectin, fancy canning equipment, or much effort.The balance of tart rhubarb and sweet strawberries is unbeatable, and the finished preserves are thick, fruity, and spreadable.If you’re looking for a way to preserve that fresh, vibrant flavor of spring and early summer, this is it.

The combination of strawberries and rhubarb is a spring favorite for good reason.Sweet, juicy berries mellow out rhubarb’s natural tartness, creating a bright and balanced spread that’s perfect for toast, biscuits, yogurt, or even as a filling for baked goods.It’s a great way to use up extra produce from the garden or farmers market, and since it’s a small batch, there’s no pressure to store dozens of jars.

Whether you’re new to preserving or just want something quick and simple, this is a delicious, no-fuss recipe you’ll turn to again and again.What’s To Love Small batch – makes about 1 2/3 cups (520 grams), so you’re not overwhelmed with jars of preserves.Freezer-friendly – if you can’t finish it within a week, it freezes beautifully.

Great for gifting – spoon it into little jars for a lovely homemade gift.Ingredients Please scroll down for the full recipe.This is just an overview of the ingredients.

Strawberries – I used fresh strawberries, but frozen ones work as long as they taste good.I often use berries I froze myself after picking, and the preserves turn

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