Canning Irresistible Strawberry Rhubarb Conserve
Updated: Oct 3
As the warm days of summer draw to a close and the vibrant hues of ripe strawberries and tangy rhubarb grace our gardens, it’s the perfect time to capture the essence of these seasonal delights through the art of canning. Preserving fruits at their peak not only allows us to enjoy their flavors year-round but also connects us to a time-honored tradition of self-sufficiency and resourcefulness. We love to explore the delightful world of canning and today is no exception as we can strawberry rhubarb conserve – a delectable spread that encapsulates the harmony of sweet and tart flavors.
The Delight of Strawberry Rhubarb Conserve
Strawberry rhubarb conserve is a versatile and flavorful preserve that strikes a balance between the natural sweetness of strawberries and the delightful tartness of rhubarb. The marriage of these two ingredients creates a conserve that is not only delicious in oatmeal or on toast and scones but also serves as a perfect accompaniment to cheeses, yogurts, and desserts. With its chunky texture and vibrant colors, this conserve is a feast for the eyes as well as the taste buds.
8 cups strawberries (diced)
8 cups rhubarb (diced)
7 cups sugar
1/2 cup walnuts
1/2 teaspoon butter (optional)
Strawberry Rhubarb Conserve Cooking Directions:
Place all ingredients except for the nuts in a deep pot.
Mix together until coated nicely with the sugar.
Heat to a boil on the stove stirring regularly to avoid scorching.
Reduce the heat and allow it to simmer until thick.
Remove from heat and mix in coarsely chopped walnuts.
Strawberry Rhubarb Conserve Canning Directions:
Using half-pint jars fill them up leaving 1/4 inch of headspace. (From the top of the food to the top of the jar.) Use a non-metal implement to remove any air bubbles from in the jar.
Use a clean damp cloth to wipe the rim of the jar. Apply the lids and tighten the rings to fingertip tight.
This recipe will make 11 half-pints of strawberry rhubarb conserve. It is a large batch but that is less than one strawberry pie a month for a year. I would rather make it all in one go than split up the work into multiple days.
Process the jars in a boiling water bath for 10 minutes at a rolling boil if at sea level. If you are above 1000 feet, be sure to adjust your processing time. After the time has elapsed, turn off the heat, remove the lid, and allow the water to cool for 5 minutes. Then, remove the jars and place them on a heat-resistant surface. Allow them to sit for 24 hours before removing the rings and washing the jars.
Store in a cool, dark place. Home canned goods are good for 1-3 years. After that, the nutritional value begins to decrease. The quality is best within the first year. If you have any jars that don’t seal, place them in the refrigerator and use them in the next 2 weeks.
Canning strawberry rhubarb conserve is a rewarding and satisfying endeavor that allows you to capture the essence of summer’s bounty to enjoy throughout the year. Whether you’re new to canning or a seasoned pro, the process of creating this delectable preserve is a journey of taste, tradition, and creativity. So, as the seasons change and the memories of warm days linger, take a moment to savor the flavors of summer by indulging in your own homemade strawberry rhubarb conserve.