Strawberry rhubarb preserves are made by combining the two ingredients with sweeteners and flavorings. They are usually categorized by how the berries and rhubarb are processed and flavored. They can be made through canning or freezing, and are often found in the form of jams and jellies. Pectin is used as a gelling agent, and high sugar content inhibits future spoilage. Freezer jam recipes use raw ripe fruit and should be kept frozen until ready to use.
Strawberry rhubarb preserves are made by combining strawberries, rhubarb, added flavor ingredients, and sweetening or fixing agents. There are many different varieties of strawberry rhubarb preserves, and these recipes are usually categorized by how the berries and rhubarb are processed and flavored. These preserves are often based on a canning process, but versions that use freezing for preservation are becoming more popular.
Plain rhubarb has a very tart flavor. Rhubarb lovers also typically add a few other flavors, as well as some sort of sweetener, to reduce this acidity. Strawberry rhubarb preserves cut through the tart flavor of rhubarb through the addition of sweet strawberries. Sugar or other sweeteners are also usually added, either to aid in the preserving process or to further modify the flavor of the finished preserves.
Preserves come in many varieties, and the exact names for different styles of preserves vary widely by region. As a general rule, strawberry rhubarb preserves are most often found in the form of jams and jellies. The jams contain chunks of the original berries and rhubarb. Jellies typically don’t do this and just use the juices for flavor. These names aren’t normally enforced by law, but jams and jellies are typically sold in clear jars, so a quick visual inspection can determine what type of strawberry rhubarb preserves are in a particular jar.
Both homemade and commercial varieties of strawberry rhubarb preserves are made by mixing the two main ingredients with water, sugars, other flavorings, and pectin. Pectin, usually derived from citrus fruits, is used as a gelling agent to add body and density to preserves. The boiling process kills any pathogens that may be present and serves to break down the components and mix their flavors. The boiled mixture is then packaged and stored.
Traditionally, strawberry rhubarb preserves are preserved in canning and boiling. This kills all pathogens in the mix. A high sugar content in preserves inhibits future spoilage. This method of preparing preserves remains popular.
A more recent trend in canning production is instead based on freezing to protect the finished product. Strawberry rhubarb preserves made using this method are typically less heavily sweetened, since sugar is not used as a preservative. In typical freezer jam recipes, raw ripe fruit is mashed and mixed with a warm solution of sugar, water, and pectin. The rhubarb used in these applications should still be cooked and then mixed with chopped berries. This type of preserves should be kept frozen until ready to use and should be refrigerated during use.
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