Balsamic Roasted Strawberry Rhubarb Preserves

Roasted Strawberry Rhubarb Preserves 1

Jams, jelly or preserves? I’m a preserves kinda girl through and through. I like a little texture going on. Plus it’s less work. Truth. Strawberry is my preserve poison of choice. It’s what I gravitate to, well that and Fig Preserves, which is also the bomb diggity. Lately I’ve been on the strawberry rhubarb bandwagon. Adding the rhubarb to the mix adds another dimension, it takes it from casual sundress to cocktail dress but in the culinary sense. This preserve is giving my old favorite a run for it’s pole position in my pantry.

 

 

Lapis Le Creuset

During the summer I make a lot of preserves. I make them in large batches if I’m on a canning kick and small batches when I just want a few containers to tide us over in the fridge for the next two weeks. Either way my go to preserve pots are my Le Creuset French Ovens. I have several different sizes and colors and these gorgeous pots aren’t for show. No sir. They’re used day in and day out in my kitchen. Heck some of them even live on my stove that’s how often I use them. Not kidding. The rest are stored on top of my pantry cabinet in the laundry room a few steps from the stove. I’m currently in LOVE with this LAPIS Le Creuset round French oven. She’s on loan (and can be found exclusively at Williams Sonoma) and traveling the country participating in the PASS IT ON POTLUCK tour. This pot travels in STYLE. She arrived on my door in a large, very well padded bright orange suitcase.

Balsamic Roasted Strawberry Rhubarb Preserves

I’ve enjoyed my time with her and am sad to see her go but am excited to following along on her travels #lapispotluck to see what others are going to be whipping up.

Balsamic Roasted Strawberry Rhubarb Preserves

In the meantime I’m going to slather these preserves along with mascarpone on toast. It’s totally a thing. In my world at least.

Baci!
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Disclaimer: This post is sponsored by Le Creuset and Williams Sonoma. I was compensated for my time. Opinions are my own. Always have been. Always will be.

Balsamic Roasted Strawberry Rhubarb Preserves

What You Will Need:

  • 2 pounds strawberries - halved
  • 1 pound rhubarb - diced
  • 1 tablespoon balsamic vinegar
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice

What To Do:

  1. Preheat oven to 350.
  2. Place strawberries, rhubarb onto a rimmed baking sheet. Drizzle with balsamic and toss to coat. Bake for approximately 25 minutes.
  3. Transfer to a heavy bottom pot. Add sugar and lemon juice. Heat over medium heat and cook for approximately 15 minutes until berries and rhubarb break down.
  4. Transfer to glass containers. Allow to cool to room temperature. Mixture will continue to thicken as it cools.
  5. Seal and transfer to refrigerator.
http://www.bellalimento.com/2014/06/10/balsamic-roasted-strawberry-rhubarb-preserves/

25 Comments

  1. 1

    Oh my goodness. Delicious much?

  2. 2

    I love making my own preserves. This looks really good.

  3. 3

    Love that you put these flavors together! What a great idea of putting it on toast with mascarpone! yum!

  4. 4

    I’ve never been a fan of rhubarb on its own, but with the balsamic and strawberries it sounds delightful!

  5. 5

    Seriously woman, I’m hopping on a plane and showing up on your doorstep with a giant spoon and a smile. Love this.

  6. 6

    I need some biscuits!!!! Now!!!!

  7. 7

    That’s some serious preserves you’ve got there, girlie. Love!

  8. 8

    Strawberry season is supposed to start this week or next (finally!!), and I’m so excited to make some strawberry preserves and jams – definitely need to try a strawberry-balsamic combo!

  9. 9

    I’m suddebly in the mood for toast or English muffins or scones!

  10. 10

    These pictures are stunning and they are making me drool! :)

  11. 11

    Seriously beautiful!! This is a must make on my summer list!

  12. 12

    Very nice and easy too. Can’t wait to try it.

  13. 13

    My hubby goes throw a jar of jam, preserves or jelly a week. I need to seriously start making my own!

  14. 14

    I need those preserves in my life! And the Lapis pot too.

  15. 15

    Just like my mom makes it – wonderful! Great recipe :)

  16. 16

    Jam and mascarpone on toast? Where has this been all my life?!?!

  17. 17

    Those preserves look heavenly! I love that Cast-Iron Round Dutch Oven, I have one in blue and it lives on my stove top as well!

  18. 18

    This with marscarpone on toast? Dying.. So gorgeous!

  19. 19

    Yum! I roasted strawberries with balsamic vinegar and then made them into ice cream and it was fantastic. Love the idea of having it ion preserves with rhubarb too.

  20. 20

    Making my own preserves has been on my list for some time, your post has defiantly inspired me! It looks delicious!

  21. 21

    What a fun idea to pass the LC around! ;) Although, I’d have a hard time parting with it. I’m loving everything about these preserves!

  22. 22
    Judy baker /

    How long does it stay fresh in thr frig.?

  23. 23
    Danielle /

    If properly sealed while hot in say a mason jar, would this last unrefrigerated (in the pantry)? For how long?

    Also have you ever successfully halved the batch?

    Thanks! Sounds great!

  24. 24
    Jessica /

    This may be a silly question as I am brand new to making preserves, but could this recipe be processed and canned? I am having a hard time limiting myself to just the basic strawberry jam recipe (although I’m sure it is a delight) and this recipe is exactly the kind I’d like to make. Help a new canner out?

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