Rhubarb And Raspberry Preserves
Sweet and tangy rhubarb and raspberry preserves combine vibrant flavors, perfect for spreading on toast or gifting. A delightful homemade preserve for fruit lovers.
Ingredients
Instructions
- Put rhubarb and sugar in a sealable plastic bag and shake well until rhubarb is well coated with sugar.
- Put in the refrigerator overnight.
- In a large saucepan, bring the rhubarb and sugar mixture to a boil.
- Reduce the heat to a low boil, and cook for 20 minutes.
- Remove from heat and stir in the raspberry jell-o.
- Pour into small, sterilized jars and seal.
- Process in a water bath for 10-15 minutes.
Tips & Substitutions
For a thicker preserve, consider adding a tablespoon of lemon juice to enhance acidity and promote gelling. If you want a lower sugar option, try substituting half of the sugar with honey or using a sugar substitute. Ensure the rhubarb is tender before boiling; this helps achieve a smoother consistency. Experiment with adding a pinch of cinnamon for added warmth.
Serving Suggestions
These preserves are delightful spread on toast or scones and pair wonderfully with cream cheese for a sweet and tangy breakfast. They also make a great topping for yogurt or ice cream. For a unique twist, try them as a filling in pastries or alongside charcuterie boards. They complement savory dishes such as roasted meats beautifully.
Storage & Reheating
Store the sealed jars in a cool, dark place for up to one year. Once opened, keep the preserves in the refrigerator, where they will last for about 3 weeks. To reheat, simply spoon out the desired amount and warm it gently on the stove or in the microwave, stirring occasionally to prevent scorching.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb And Raspberry Preserves contains roughly 124 calories, with 1g protein, 33g carbohydrates, and 0g fat. It is a good source of calcium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just thaw it completely and drain any excess liquid before mixing it with sugar. Frozen rhubarb may result in a slightly different texture, but the flavor will still be delicious.
How long do these preserves last once opened?
Once opened, the preserves should be refrigerated and consumed within 3 weeks for the best flavor and quality. Always use a clean spoon when scooping out the preserves to avoid contamination.
Can I make this recipe without raspberry jell-o?
Absolutely! You can replace the raspberry jell-o with a similar amount of fresh or frozen raspberries. Simply mash the raspberries and add them to the mixture at the same step you would add the jell-o for a more natural flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).