Ina Garten’s Fresh Strawberry Rhubarb Preserves is made with fresh strawberries, diced fresh rhubarb, grated Granny Smith apple, sugar, Grand Marnier, and orange zest. This delicious Fresh Strawberry Rhubarb Preserves recipe creates a delightful, fruity preserve that takes about 1 hour and 50 minutes to prepare and It yields approximately 4 to 6 cups of preserves.
This Fresh Strawberry Rhubarb Preserves Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- 2 pounds (900 grams) fresh strawberries, hulled and halved or quartered
- 4 cups (1 liter) diced fresh rhubarb (450 grams)
- 1 Granny Smith apple, peeled and grated
- 6 cups (1.2 kg) sugar
- ¼ cup (60 ml) Grand Marnier
- Zest of 2 oranges
How To Cook Fresh Strawberry Rhubarb Preserves:
- Prepare Ingredients: Place the strawberries, rhubarb, apple, sugar, Grand Marnier, orange zest, and ¼ cup (60 ml) water in a medium (11-inch/28 cm) heavy pot, such as a Le Creuset. Toss well to combine.
- Cook: Cover and bring to a boil over medium-low heat, stirring occasionally. Uncover and maintain a low boil for 25 to 30 minutes until the mixture reaches 220°F (104°C) on a candy thermometer.
- Skim Foam: Occasionally skim off and discard any foam that rises to the top during cooking.
- Test Consistency: Spoon some of the mixture onto a plate and freeze for 5 to 10 minutes. The preserves should be slightly runny but not as thick as those in a jar. If needed, cook for a few more minutes and test again.
- Cool and Store: Allow the preserves to cool in the pot to room temperature. Transfer to a covered container and refrigerate for up to 2 weeks or freeze for up to 4 months.
Recipe Tips
- Use Fresh Ingredients: Make sure to use fresh strawberries and rhubarb for the best flavor and texture in your preserves. Overripe or mushy fruit can affect the consistency and taste.
- Check the Temperature: Use a candy thermometer to ensure the mixture reaches 220°F (104°C). This temperature is crucial for the preserves to set properly. If it’s too low, the preserves may remain runny.
- Skim the Foam: Regularly skim off the foam that rises to the top during cooking. This will help prevent a cloudy appearance and ensure a clearer, more appealing preserve.
- Test for Consistency: Always test the consistency of the preserves by spooning some onto a plate and freezing it. This will give you a better idea of how the final product will set.
- Cool Properly: Let the preserves cool completely in the pot before transferring to containers. This helps the mixture set properly and avoids condensation in the jars.
How To Store
- Refrigerate: Let the Fresh Strawberry Rhubarb Preserves cool to room temperature first, then store in a covered container in the refrigerator for up to 2 weeks.
- Freeze: For longer storage, freeze the Fresh Strawberry Rhubarb Preserves in an airtight container for up to 4 months. Thaw in the refrigerator overnight before use.
Nutrition Facts
Serving Size: 1 tablespoon (15 grams)
- Calories: 50
- Total Fat: 0 grams
- Saturated Fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 0 milligrams
- Potassium: 20 milligrams
- Total Carbohydrate: 13 grams
- Dietary Fiber: 0 grams
- Sugars: 12 grams
- Protein: 0 grams
Try More Ina Garten Recipes:
- Ina Garten English Cream Scones
- Ina Garten Quiche Crust Recipe
- Ina Garten Chocolate Babka
- Ina Garten Blueberry Lemon Scones
- Ina Garten Buttermilk Pancakes
Ina Garten Fresh Strawberry Rhubarb Preserves
Description
Ina Garten’s Fresh Strawberry Rhubarb Preserves is made with fresh strawberries, diced fresh rhubarb, grated Granny Smith apple, sugar, Grand Marnier, and orange zest. This delicious Fresh Strawberry Rhubarb Preserves recipe creates a delightful, fruity preserve that takes about 1 hour and 50 minutes to prepare and It yields approximately 4 to 6 cups of preserves.
Ingredients
Instructions
- Prepare Ingredients: Place the strawberries, rhubarb, apple, sugar, Grand Marnier, orange zest, and ¼ cup (60 ml) water in a medium (11-inch/28 cm) heavy pot, such as a Le Creuset. Toss well to combine.
- Cook: Cover and bring to a boil over medium-low heat, stirring occasionally. Uncover and maintain a low boil for 25 to 30 minutes until the mixture reaches 220°F (104°C) on a candy thermometer.
- Skim Foam: Occasionally skim off and discard any foam that rises to the top during cooking.
- Test Consistency: Spoon some of the mixture onto a plate and freeze for 5 to 10 minutes. The preserves should be slightly runny but not as thick as those in a jar. If needed, cook for a few more minutes and test again.
- Cool and Store: Allow the preserves to cool in the pot to room temperature. Transfer to a covered container and refrigerate for up to 2 weeks or freeze for up to 4 months.
Notes
- Use Fresh Ingredients: Make sure to use fresh strawberries and rhubarb for the best flavor and texture in your preserves. Overripe or mushy fruit can affect the consistency and taste.
- Check the Temperature: Use a candy thermometer to ensure the mixture reaches 220°F (104°C). This temperature is crucial for the preserves to set properly. If it’s too low, the preserves may remain runny.
- Skim the Foam: Regularly skim off the foam that rises to the top during cooking. This will help prevent a cloudy appearance and ensure a clearer, more appealing preserve.
- Test for Consistency: Always test the consistency of the preserves by spooning some onto a plate and freezing it. This will give you a better idea of how the final product will set.
- Cool Properly: Let the preserves cool completely in the pot before transferring to containers. This helps the mixture set properly and avoids condensation in the jars.
Ina Garten Fresh Strawberry Rhubarb Preserves