One of my daughters loves strawberry-rhubarb pie. On our last trip to Nantucket she bought an expensive pie and ate only the filling. Tasting it, I understood why: the tart rhubarb perfectly balances the sweet strawberries, creating a bright, complex sweet-and-sour flavor. These low-sugar strawberry-rhubarb preserves capture that same balance. I use brown sugar instead of white and significantly reduce the total sugar, so these preserves should be enjoyed within three months of canning (though they rarely last more than a week at my house).
These preserves are versatile: spoon them straight from the jar, spread on toast, swirl into yogurt, blend into smoothies, top pancakes, or add to oatmeal. They brighten many breakfasts and snacks.
Low-sugar strawberry-rhubarb preserves on the left and regular strawberry preserves on the right — notice the difference in fruit-to-gelled-sugar ratio.
Tips for making low-sugar strawberry-rhubarb preserves
Strawberries
Buy strawberries at peak season for the best flavor and value. Slightly overripe or blemished berries are excellent for preserving because they tend to be sweeter and more fragrant.
Rhubarb
Rhubarb looks like celery with large leaves; only the stalks are edible. If you buy it, choose stalks with a good amount of red, avoid wilted ones, and prefer thinner stalks over very thick, fibrous ones. Redder stalks are usually sweeter.
Rhubarb
Fresh rhubarb stalks
Sliced ripe strawberries and rhubarb
Sugar
This recipe uses brown sugar for a slightly richer flavor and because it is less processed than white granulated sugar. Light brown sugar will keep the preserves a brighter red, while dark brown sugar will deepen the color. If you don’t have brown sugar, granulated sugar can be substituted, but the flavor and color will change slightly.
Brown sugar added instead of granulated sugar
Strawberries and rhubarb mixed with sugar
Pectin
Use a low- or no-sugar pectin designed for reduced-sugar preserves. This pectin gels the mixture without long, high-heat cooking, preserving fresh fruit flavor and color.
Low- or no-sugar pectin
Canning jars
Sterilize jars and lids by boiling them in water for at least 10 minutes, then remove with tongs and let dry on a clean towel. I recommend 250 ml (8 oz) jars so you can finish a jar within a short time after opening.
Boil canning jars
Canning funnel
A canning funnel is optional but makes filling jars much easier and cleaner. It speeds up the process and prevents sticky rims.
Low-sugar strawberry-rhubarb preserves in jars
If you try this low-sugar strawberry-rhubarb preserves recipe, please leave a comment and tell me how it turned out.
LOW SUGAR STRAWBERRY RHUBARB PRESERVES
Michelle Sam
Pin Recipe
Equipment
-
5 × 250 ml mason jars 8 oz canning jars
Ingredients
- 1 kg strawberries sliced
- 125 g rhubarb sliced
- 250 g brown sugar granulated sugar can be substituted
- 2 Tbsp low-sugar pectin
Instructions
Prepare jars
- Completely submerge jars and lids in a saucepan of water.
- Bring the water to a boil and sterilize for 10 minutes.
- Remove jars and lids and place them on a clean towel to dry.
Make preserves
- Wash the strawberries and rhubarb.
- Hull and slice the strawberries.
- Slice the rhubarb into 1/2″ (1 cm) pieces.
- Combine the strawberries, rhubarb, and brown sugar in a saucepan.
- When the syrup begins to boil, stir in the low-sugar pectin.
- Cook for 1 minute, then remove from heat.
- Ladle the hot preserves into sterilized jars and seal the lids.
- The lids should seal as the jars cool; you will notice a depressed center when vacuum sealed.
- Store unopened jars in a cool place and use within three months. Refrigerate after opening.