Taste Tested: Strawberry Rhubarb Preserves

With the summer solstice come and gone, there’s only one thing we at OCTA are thinking about: berries, berries, berries! First up are ruby-red, sweet, and delicious Ontario strawberries. This week, Chloe shows you how to preserve strawberries for year-round enjoyment with this strawberry-rhubarb jam.


“Since watching my grandmother canning as a child, I’ve had a fascination with the art of preservation. From pickles, to chutneys, to jams, canning helps us enjoy Ontario’s harvest all winter long. This strawberry-rhubarb preserve – inspired by Marisa McClellan’s recipe from Food in Jars – tastes like pie, spreads like jam, and sings like summer in a jar.”


Recipe: Strawberry Rhubarb Preserves

I added the zest of 1 lemon for flavour and because lemon peel has pectin, which helps set the jam. You can also use store-bought pectin if you want a more jellied consistency.


  • 2 pounds Ontario strawberries, hulled and quartered
  • 2 pounds Ontario rhubarb, diced
  • 1 lemon, zested
  • 3 cups of sugar


  1. Wash strawberries and rhubarb well. Hull and quarter strawberries and dice rhubarb into small pieces.
  2. Mix strawberries, rhubarb and sugar in a large ceramic or glass bowl and let sit for at least an hour, until you see lots of juices released from the fruit.
  3. Prepare and sanitize your canning equipment (After washing all equipment with soapy hot water, boil all jars and lids for 5 minutes).
  4. Put your strawberry rhubarb mixture into a pot and bring to a rapid boil, zesting in one whole lemon. Let the mixture boil at medium heat for approximately 15 minutes, stirring often.
  5. There are many ways to check if your jam is set. The mixture should change from boiling to ?glooping?, where the bubbles are no longer liquid-y. Also, you can take a cold saucer from the fridge and put a bit of the jam on the plate. If it doesn�t run and you can push your finger through it without the edges running back together, the jam is set.
  6. Funnel the mixture into six 250ml jars with A? inch head space, and press a spatula around the edges of the jars to get out air bubbles. Wipe jars, place the lids on, screw on the rings lightly, and process in boiling water canner for 10 minutes.
  7. Remove jars from canner using tongs, and let cool for at least an hour. You should hear a popping sound when the jars are removed. After cooled, make sure to check seals (the lids should be concave and secure). The sealed preserves will last a year on the shelf and a month in the fridge after opened.

Preparation time: 1.5 hour(s)

Cooking time: 20 minute(s)

Number of servings (yield): six 250ml jars

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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