First canning project of the season, rhubarb strawberry preserves (pie filling) !

I had promised myself that the lovely patch of established rhubarb that we have in our new yard would not go to waste, but after many harvests, chopping and freezing…the patch shows no signs of letting up, and we really have no freezer space for more (as in, the meat chickens will be processed in the next few weeks….and take up most of the freezers) so strawberry rhubarb preserves!




Begin with much rhubarb, and many strawberries…(so precise!)


Chop and mix with sugar and lemon juice, and let sit overnight..
In the morning strain the juice and cook down about half, untill good and syrupy. Mix back together and simmer for about 20 minutes. While it is simmering, I sterilize the jars and lids…..



Once sterilized (about 10 minutes in boiling water) I carefully fill hot jars with hot preserves, put the lids on, and into the boiling water bath they go, for 15 minutes! Then, pull them out with the lovely jar lifter tong thingee…..and voila! 7 quart jars of strawberry rhubarb preserves!


Here are my exact measurements, (my directions are not that technical….there are many, many canning tutorials on blogs and you tube that have more specific canning instructions…..I can try to link to some later..)

27 cups chopped rhubarb
12 cups chopped strawberry
18 cups sugar (yikes, that sounds like a lot…but rhubarb is SOUR)
Juice of 2 lemons



One Comment Add yours

  1. marco pollo says:

    I can attest to its yumminess. That upside down cake you made this morning was awesome. I hope there will be some left when I come home.

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