By Tracey
Strawberry Rhubarb Preserves
from The Sweet Melissa Baking Book by Melissa Murphy
Ingredients:
- 4 cups sliced fresh strawberries
- 4 cups sliced rhubarb
- 2 cups peeled and cubed Granny Smith apples (about 2-3 apples cut into 1/4 – 1/2-inch pieces)
- 2 3/4 cups sugar
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons orange zest
Directions:
Combine all of the ingredients in a large heavy-bottomed saucepan. Set the pan over medium heat and cook the mixture until it registers 212 F on a candy thermometer, stirring frequently. The fruit will break down as it cooks; you can also mash it slightly if desired. After the preserves reach 212 F, continue to cook for about 30 minutes more, or until they are thick. To verify you have the correct consistency, you can place a spoonful of the preserves on a small plate and pop in the freezer until cool. The preserves should be quite thick – if they’re runny, you need to cook them a little longer.
Cool the preserves to room temperature then transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 6 months.
Makes about 4 cups.
