strawberry rhubarb jelly recipe

Written BySheba G Updated On
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The Best strawberry rhubarb jelly recipe

I’m so excited to share this classic strawberry rhubarb jelly recipe with you all. This recipe has been a staple in my family for years, and it’s perfect for any occasion, whether it’s a special gathering or just a regular Tuesday night. The combination of sweet strawberries and tart rhubarb is just magic, and the process of making it from scratch is so rewarding.

I remember helping my mom in the kitchen as a kid, watching her carefully measure out the ingredients and stir the mixture over the stovetop. It was always such a treat to be able to eat something we had made ourselves, and this jelly was always a favorite. The first time I made it on my own, I was so nervous that it wouldn’t turn out right, but it ended up being one of the best batches we’d ever had.

Now, I love sharing it with my own kids and watching them learn the process too. It’s such a great way to spend quality time together as a family. The best part is that it’s actually pretty easy to make, even for beginners.

You just need to have some patience and attention to detail, but trust me, it’s worth it in the end. The smell of the rhubarb and strawberries simmering together is just incredible, and when you finally get to taste that first jar… well, let’s just say it’s pure joy!

This recipe has been passed down through generations in my family, and I’m so glad I can continue sharing it with all of you now.

Strawberry Rhubarb Jelly

4.7 from 857 votes

This homemade strawberry rhubarb jelly captures the bright, tangy flavor of spring. It is a perfect spread for toast, scones, or as a glaze for desserts.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 48Cuisine: InternationalCalories: 50 kcal

🥘Ingredients

For the Jelly

2 pounds fresh strawberries, hulled and chopped
1 pound fresh rhubarb, trimmed and chopped into 1-inch pieces
1/2 cup water
4 cups granulated sugar
1 package (1.75 ounces) powdered fruit pectin
1/2 teaspoon unsalted butter (optional, to reduce foaming)

👨‍🍳Directions

1Prepare your canning jars by washing them in hot soapy water and rinsing well.
2Place the jars in the water bath canner, cover with water, and bring to a simmer over medium heat to sterilize.
3Combine the chopped strawberries, rhubarb, and water in a large heavy-bottomed pot.
4Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes until the fruit is very soft and broken down.
5Mash the cooked fruit with a potato masher or use an immersion blender to puree until smooth.
6Pour the fruit puree into a fine-mesh strainer or jelly bag set over a large bowl and let it drip undisturbed for at least 2 hours or overnight in the refrigerator to extract the juice.
7Measure exactly 4 cups of the extracted juice into a clean large pot.
8If you have less, add a little water to reach 4 cups; if more, reserve the extra for another use.
9Whisk the powdered pectin into the juice in the pot.
10Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent scorching.
11Once boiling, add the sugar all at once and stir until fully dissolved.
12Return the mixture to a full rolling boil that cannot be stirred down.
13Boil hard for exactly 1 minute, stirring constantly.
14Remove the pot from heat and skim off any foam with a metal spoon.
15If using, stir in the butter to help reduce foam.
16Ladle the hot jelly into the prepared jars, leaving 1/4-inch headspace.
17Wipe the jar rims with a clean damp towel, place the lids on, and screw on the bands until fingertip-tight.
18Process the jars in a boiling water bath for 10 minutes, adjusting for altitude if needed.
19After processing, carefully remove the jars and place them on a towel-lined countertop to cool undisturbed for 12 to 24 hours.
20Check the seals by pressing the center of each lid; it should not flex.

🔧Equipment

Large heavy-bottomed pot
Potato masher or immersion blender
Fine-mesh strainer or jelly bag
Large bowl
Liquid measuring cup
Canning jars with lids and bands
Water bath canner
Jar lifter
Clean kitchen towel

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 0g

📝Notes

For best results, use slightly underripe strawberries and rhubarb as they contain more natural pectin. If you prefer a less sweet jelly, you can reduce the sugar by up to 1/4 cup, but this may affect the set. Store sealed jars in a cool, dark place for up to one year. Once opened, refrigerate and use within 3 weeks.

This recipe is perfect for any occasion – whether you’re looking for a sweet treat to serve at your next family gathering or just want something delicious to enjoy on its own.

One of my favorite ways to serve this jelly is on toast or biscuits with butter – simply spread some on top of your breakfast (or snack) for an added burst of flavor.

Alternatively, try using it as a topping for yogurt parfaits or oatmeal bowls – its sweetness pairs perfectly with creamy textures like Greek yogurt or almond milk ice cream.

❓ Frequently Asked Questions About Strawberry Rhubarb Jelly

What is strawberry rhubarb jelly?

Strawberry rhubarb jelly is a sweet and tangy preserve made from strawberries and rhubarb. It’s typically made with fresh strawberries and rhubarb that are cooked down with sugar to create a thick, syrupy jelly.

How do you make strawberry rhubarb jelly?

To make strawberry rhubarb jelly, you’ll need fresh strawberries and rhubarb, granulated sugar, water, pectin (optional), and lemon juice. Simply combine the ingredients in a large pot or saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10-15 minutes or until the mixture has thickened.

Can I use frozen strawberries for this recipe?

Frozen strawberries will work in this recipe, but keep in mind that they might not provide the same level of sweetness as fresh strawberries would.

How long does strawberry rhubarb jelly last?

Strawberry rhubarb jelly can last for several months when stored properly in an airtight container in the fridge or freezer.

Can I make this recipe without pectin?

Pectin is optional in this recipe; if you choose not to use it, your jelly may be more runny than usual.

What’s the best way to store strawberry rhubarb jelly?

The best way to store strawberry rhubarb jelly is in an airtight container in the fridge or freezer.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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