Strawberry Rhubarb Compote Recipe
A classic springtime strawberry and rhubarb compote, perfect for canning, offers a sweet-tart flavor.
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Instructions
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Start boiling water for a water bath canner.
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Prepare 2 cups each of chopped strawberries and rhubarb.
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In a medium pot, combine strawberries, rhubarb, and 3/4 cup sugar over low heat, stirring until the sugar dissolves.
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Continue cooking, stirring frequently, until the rhubarb softens and the compote thickens to an applesauce-like consistency.
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Taste and add additional sugar if desired, reheating and stirring until dissolved.
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Fill clean canning jars with the compote, leaving 0.5 inches of headspace.
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Remove air bubbles by tapping the jars or using a clean spatula.
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Screw on canning lids.
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Process jars in the boiling water bath for 10 minutes, adjusting time for high altitude.