Strawberry Rhubarb Fruit Butter: Canning Recipe & Guide
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Is there anything better than the classic spring combo of strawberries and rhubarb? Capture the sweetness of spring by making a batch of strawberry rhubarb butter and canning it in your hot water bath canner. This delicious fruit butter will last for over 18 months and can be enjoyed all year long!
Disclaimer: This is NOT a USDA tested and approved canning recipe. Be cautious when making and always check for signs that your food has gone bad before consuming to avoid the risk of botulism.
Strawberry rhubarb anything is my favorite thing to make in the late spring! These two garden ingredients symbolize the end of spring and the beginning of summer. It’s such a rare moment when these two ingredients meet at the end of May. By jarring up some delicious fruit butter preserves, you can enjoy the memory of spring even in the cold winter months. This strawberry rhubarb fruit butter doesn’t contain any actual butter! The fruit is cooked down with just the right amount of sugar to create a jam-like consistency that is thick and spreadable, similar to that of butter. It’s the perfect addition to warm scone or biscuit!
Best Strawberries & Rhubarb for Fruit Butter
When gathering strawberries and rhubarb for preserving, keep these tips in mind:
Choose the best looking fruits. Berries or stalks of rhubarb that are damaged or beginning to rot should be discarded. Only use the best looking and ripest fruit to ensure that your preserves are safe from any potentially harmful bacteria.
Pick rhubarb in the morning so that it stays nice and firm and hasn’t started to wilt in the sun. Always trim off the leaves on your rhubarb stalks as they are toxic to eat. Then, wash in cold water and store in the refrigerator in the humidity drawer until ready to use.
Use fully ripened berries that are fresh, bright red, and vibrant.
Pro Tip: You can use frozen strawberries and rhubarb, too! Thaw and drain before cooking.
canning tips for Fruit Butter
Cook Low and Slow. Fruit butter takes longer to cook than jam or jelly because there is no added pectin to help in “gelling” the fruit. Cook the butter over low heat and stir it often to avoid scorching.
Use a Wide Pan or Dutch Oven to help even distribute the heat and speed up evaporation.
Taste and Adjust Sweetness as Needed as the amount of sugar in this recipe is much less than jam or jelly, and it can be adjusted to your taste!
Add Lemon Juice to make this recipe safe for hot water bath canning.
Test for Gel Stage by using an instant read thermometer, cold spoon, or cold plate method before canning. Finished fruit butter can mound on a spoon and hold its shape, or fall off your spoon in a sheet.
Canning Safety Notes
Follow tested recipes and USDA guidelines to ensure safety.
Use new lids for canning. Most canning jar companies only recommend using lids once, in case that seals become damaged after storing food in a previous season. Using old lids can result in a false seal and spoiled food.
Assembly line can rather than batch canning. This means filling one jar at a time rather than filling all of the jars at once. This ensures that the jars stay hot, keeping them from going through temperature shock when being put into the water bath canner.
Use plastic utensils to prevent cracking your jars.
Dandelion jelly is safe for water bath canning due to the added lemon juice, which ensures proper acidity— HOWEVER. This is NOT a tested and approved recipe, so be cautious.
Use bottled lemon juice or citric acid (not fresh) for reliable pH balance.
Leave 1/4-inch headspace in jars.
Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed).
Canning supplies you’ll need
Canning Jars, New Lids, and Bands. I prefer to use Ball® jars, lids, and bands. You will need NEW canning lids to safely can your green beans. Do not can with used lids, as the seals can be damaged. For this recipe, you will need 4 oz or 8 oz jars.
Fine Mesh Sieve or Strainer with Cheesecloth.
Large Sauce Pot with a Lid. You will definitely want a large sauce pot with a lid to cook down your sauce! I love using enameled cast iron for cooking tomatoes like this one or this one.
Jar Lifter. You will definitely want this tool to help lift the hot jars in and out of the canner!
Canning Funnel. A funnel can be nice to have to avoid spills. Use a nonmetallic funnel to avoid breakage.
Nonmetallic Spatula. Another tool that can be helpful to avoid breakage of your jars, and it can be great for removing air bubbles.
Headspace Measurer. This tool is made to easily measure the headspace of your food, which is necessary for low-acid canning to avoid siphoning! It can also double as an air bubble popper.
how to can Dandelion Jelly
Step One: Begin by preparing your canning pot, jars, lids, and bands. You will want to get the canning preparation started before you make your jelly as the cooking part is rather quick, and it always takes a long time for the canning pot to heat up. Simmer the jars for at least 10 minutes in the hot water bath before filling.
Step Two: In a large stainless steel saucepan, combine the strawberries, rhubarb, lemon juice, and water.
Step Three: Bring the fruit to a boil over medium-high heat, stirring constantly to prevent sticking or burning. Reduce heat and simmer gently, stirring occasionally, until the fruit is soft, about 5 to 7 minutes.
Step Four: Transfer the strawberries and rhubarb to a food processor or food mill and puree until a uniform texture is made. You do not want to liquefy the fruit; it should be similar to a thick applesauce consistency.
Step Five: Return the fruit to the stainless steel saucepan. Stir in the sugar. Bring the fruit to to a boil over medium-high heat. Stir frequently to prevent popping and burning.
Step Six: Once boiling, reduce the heat to low and simmer gently until the mixture thickens to a buttery spread consistency and can hold its shape when mounded on a spoon.* This can take anywhere from 30 to 60 minutes depending on the amount of liquid from your fruit.
Step Six: Remove one 4 oz jar from the canner with the jar lifter and place it over a towel on the countertop. Place your canning funnel in the jar and begin to fill the jar with fruit butter to 1/4-inch (6-mm) headspace.
Remove air bubbles with a spatula or bubble popper. Then, wipe the rim of the jar with a damp clean towel and apply the lid and band.
Step Seven: Place the jar into the canner and repeat the filling process with the remaining jars, one at a time. Once all of the jars are filled, close the canner lid and turn up the heat bringing the water to a rolling boil. Process the jars for 10 minutes, adjusting the time for altitude. Then, turn off the heat and remove the lid. Let the jars sit in the hot water for a remaining 5 minutes before moving them onto a towel on the countertop. Let the jars rest for 12 to 24 hours before removing the rings and checking the seals.
Alternate Preservation Methods for Fruit Butter
If you don't want to water bath can your strawberry rhubarb butter, there are other cozy ways to enjoy it:
Refrigerator Method:
Simply prepare the butter as directed, pour it into clean jars, and once cooled, store them in the refrigerator. Refrigerated fruit butter will keep for up to 3 to 4 weeks.Freezer Method:
Use freezer-safe containers or straight-sided glass jars, leaving about 1-inch of headspace to allow for expansion. Freeze the fruit butter once it's fully cooled. It will keep in the freezer for up to 1 year. Thaw in the fridge before using.
Note: The texture of the fruit butter stays smooth and thick even after freezing.
Storage Instructions
Canned: Store sealed jars in a cool, dark pantry for up to 1 year. Refrigerate after opening and use within 2 to 3 weeks.
Refrigerated: Use within 3 weeks.
Frozen Jars: Thaw in fridge before using, and consume within 2 to 3 weeks.
Serving Suggestions:
Spread your homemade strawberry rhubarb butter over warm buttermilk biscuits, English muffins, or drizzle it over a stack of pancakes. It’s a lovely, nostalgic flavor that pairs beautifully with baked goods such as:
Variations:
Add a pinch of cinnamon, cardamom, or vanilla for some added warmth and depth of flavor.
For a tarter butter, increase the rhubarb and reduce the strawberries. Just make sure that you use 1,600 grams, or roughly 8 cups, of fruit.
Make a triple berry version by adding a handful of early raspberries!
final thoughts
I just love this time of year. It’s always a magical moment when the strawberries and rhubarb come together. Whether you grow fresh ingredients in your kitchen garden or purchase them from the farmer’s market, there is nothing better than making your own homemade strawberry and rhubarb preserves. I hope you enjoyed learning how to can strawberry rhubarb butter so that you can enjoy these delicious preserves all year long.
If you try this recipe, I’d love to see your beautiful jars! Tag me @underatinroof so we can celebrate spring together.
xoxo Kayla
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Strawberry Rhubarb Fruit Butter: Canning Recipe & Guide
Capture the sweetness of spring by making a batch of strawberry rhubarb butter and canning it in your hot water bath canner. This delicious fruit butter will last for over 18 months and can be enjoyed all year long!
Ingredients
- 4 cups (800 g) fresh or frozen strawberries, hulled and quartered
- 4 cups (800 g) fresh or frozen rhubarb, cut into 1/2-inch (1-cm) chunks
- 2 tbsp (30 ml) bottled lemon juice
- 1/4 cup (60 ml) water
- 3 1/4 cups (650 g) granulated sugar
Instructions
- In a large stainless steel saucepan, combine the strawberries, rhubarb, lemon juice, and water. Bring the fruit to a boil over medium-high heat, stirring constantly to prevent sticking or burning. Reduce heat and simmer gently, stirring occasionally, until the fruit is soft, about 5 to 7 minutes.
- Transfer the strawberries and rhubarb to a food processor or food mill and puree until a uniform texture is made. You do not want to liquefy the fruit; it should be similar to a thick applesauce consistency.
- Return the fruit to the stainless steel saucepan. Stir in the sugar. Bring the fruit to to a boil over medium-high heat. Stir frequently to prevent popping and burning. Once boiling, reduce the heat to low and simmer gently until the mixture thickens to a buttery spread consistency and can hold its shape when mounded on a spoon.*
- While the butter is cooking, prepare your boiling water canner. Click here for more information on preparing your canner.
- Ladle the hot butter into a hot jar, leaving 1/4-inch head space. Wipe the rim and apply a clean, new lid and band until fingertip tight. Place the jar back into canner. Repeat until all jars are filled.
- Process jars in the canner for 10 minutes, adjusting time for your altitude. Remove canner lid, allow jars to sit in canner for 5 minutes. Remove jars. Check seals after 12 to 24 hours.
Notes
*You can test fruit butter for doneness by using the "cold plate" test. Place a dinner plate into the refrigerator or freezer until fully chilled. Spoon a bit of the fruit butter onto the plate. If the edges of the butter hold its shape and no liquid begins to the run around the sides, it is finished.
Nutrition Facts
Calories
233Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
