Rhu-Berry Preserves

Rhu-Berry Preserves

A great combination of rhubarb and raspberries or strawberries.


about 2 pints preserves


  • 4 cups C&H® Granulated Sugar
  • 3 cups fresh rhubarb, sliced
  • 2 cups fresh raspberries or strawberries
  • 1 orange, juiced and rind grated
  • 1/2 lemon, juiced and rind grated


In a large kettle, combine all ingredients. Bring to a boil, stirring constantly, until sugar dissolves. Boil briskly, stirring frequently, about 10 minutes until syrup jells (220°F on candy thermometer) or is as thick as desired when tested on cold saucer. Skim off foam.

Ladle into 2 hot sterilized pint jars to 1/8-inch from top. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil 10 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.