Ina Garten Fresh Strawberry Rhubarb Preserves

Ina Garten fresh strawberry rhubarb preserves take 1 hour and fresh strawberries, rhubarb and a grated Granny Smith apple to make a thick, jammy spring spread. It's an easy homemade jam for breakfast ideas, Mother's Day brunch or spring gift baskets, and it's make-ahead friendly.

Cook the mixture until it reaches 220 degrees, because that is the point where the sugar and fruit set into a spoonable jam. Stop early and you end up with a runny syrup that slides right off your toast.

Ina Garten makes these preserves every year because strawberries and rhubarb are in season for such a short time. She skips store-bought pectin, since one grated Granny Smith apple sets the jam naturally, and the orange zest and Grand Marnier give it a brighter flavor than the usual version.

Source: Go-To Dinners (2022)

Ina Garten Fresh Strawberry Rhubarb Preserves

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

190

kcal

Strawberries and rhubarb simmer with sugar, orange zest and Grand Marnier until they turn glossy, soft and spreadable. Once it cools, the jam thickens slightly more, so it should be a little loose in the pot.

Ingredients

• 2 pounds fresh strawberries, hulled and halved or quartered
  

• 4 cups (¾-inch) diced fresh rhubarb (1 pound)
  

• 1 Granny Smith apple, peeled and grated
  

• 6 cups sugar
  

• ¼ cup Grand Marnier
  

• Zest of 2 oranges
  

Directions

• Combine the fruit: Place 2 pounds strawberries, 4 cups rhubarb, 1 grated Granny Smith apple, 6 cups sugar, 1/4 cup Grand Marnier, the zest of 2 oranges and 1/4 cup water in an 11-inch heavy pot. Toss it all well so the sugar coats the fruit.
• Bring to a boil: Cover the pot and bring it to a boil over medium-low heat, stirring occasionally. The covered pot helps the fruit release its juices before you start reducing it.
• Cook to 220 degrees: Uncover and cook at a low boil for 25 to 30 minutes, until the mixture registers 220 degrees on a candy thermometer. Skim and discard any foam that rises to the top as it cooks.
• Test the set: Spoon some preserves onto a plate and freeze it for 5 to 10 minutes. It should be slightly runny, not as thick as jam from a jar, so keep cooking for a few more minutes and test again if it hasn't set.
• Cool and store: Let the mixture cool to room temperature in the pot, then transfer it to a covered container. Refrigerate for up to 2 weeks or freeze for up to 4 months.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Microplane zester grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I know when the preserves are set?

Use the cold plate test: spoon a little onto a plate, freeze it for 5 to 10 minutes and see how it moves. It should be slightly runny, because the preserves keep thickening as they cool in the pot.

How long do these strawberry rhubarb preserves keep?

They keep in a covered container in the refrigerator for up to 2 weeks. For longer storage, freeze them for up to 4 months, then thaw them in the fridge overnight.

Can I use frozen strawberries or rhubarb?

Frozen fruit can work when fresh isn't in season, though I haven't tested it with this exact recipe. Thaw it and drain off the extra liquid first, then expect to cook the mixture a little longer to reach 220 degrees.

What can I use instead of Grand Marnier?

Fresh orange juice is the simplest swap, and it keeps the orange flavor without the alcohol. Use the same 1/4 cup, since the amount of liquid in the pot affects how long it takes to set.

Why do the preserves need a grated apple?

A Granny Smith apple is high in natural pectin, which is what sets the jam without any packaged pectin. Grating it also lets it melt into the fruit, so you won't find chunks of apple in the finished preserves.