strawberry rhubarb jelly recipe

Written ByJenny Smyth Posted 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 sweet and tangy spread is a staple in our household, and I’m sure it will become one in yours too. I’ve been making this recipe for years, and it’s always a hit with my family and friends. My kids love it on toast, yogurt, or as a filling for their favorite sandwiches.

The best part is that it’s incredibly easy to make and requires just a few ingredients. The combination of fresh strawberries and rhubarb creates a unique flavor that’s both sweet and tart. I love how the jelly sets perfectly after cooking, giving it a beautiful texture that’s perfect for topping toast, biscuits, or even using as a glaze for meats or cheeses. The history of this recipe dates back to the early days of American cooking, when strawberries and rhubarb were abundant in the countryside.

It was a common practice to combine these two fruits to create a delicious jam that was both sweet and tangy. Over time, this recipe has evolved into the classic we know today. One of the key techniques in making this jelly is using fresh strawberries and rhubarb. You want to use the freshest ingredients possible to get the best flavor out of your jelly.

I like to use a mixture of red and green strawberries for an added depth of flavor. The cooking process is straightforward: simply combine the strawberries, rhubarb, sugar, and lemon juice in a pot and cook until the mixture thickens. Be patient, as this process can take about 30 minutes depending on the consistency you prefer. This jelly is perfect for any occasion – whether you’re hosting a dinner party or just need a quick snack for your family.

It’s also an excellent way to preserve fresh strawberries and rhubarb during their peak season. As with any homemade preserve, storage is key. Make sure to store your strawberry rhubarb jelly in an airtight container in the fridge to keep it fresh for up to 6 months.

Strawberry Rhubarb Jelly

4.8 from 747 votes

This homemade jelly captures the bright, tart flavor of rhubarb and the sweetness of ripe strawberries. It sets to a soft, spreadable consistency perfect for toast, scones, or as a filling for pastries.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 48 (1 tablespoon per serving)Cuisine: InternationalCalories: 50 kcal

🥘Ingredients

For the Jelly

2 pounds fresh strawberries, hulled and halved
1 pound fresh rhubarb, cut into 1-inch pieces
2 cups granulated sugar
1/4 cup fresh lemon juice (about 2 lemons)

👨‍🍳Directions

1Place the strawberries and rhubarb in a large heavy-bottomed pot.
2Cook over medium heat, stirring occasionally, until the fruit releases its juices and becomes soft, about 10 minutes.
3Use a potato masher or immersion blender to crush the fruit into a coarse puree.
4Transfer the fruit puree to a fine-mesh strainer or jelly bag set over a large bowl.
5Let it drip undisturbed for at least 2 hours or overnight in the refrigerator to extract the juice.
6Do not press or squeeze the bag, as this can make the jelly cloudy.
7Measure 3 cups of the extracted juice into the cleaned pot.
8Add the sugar and lemon juice, stirring to combine.
9Bring the mixture to a rolling boil over high heat, stirring constantly, and boil hard for 15 to 20 minutes until the jelly reaches 220°F on a candy thermometer.
10To test for doneness, place a small plate in the freezer for 5 minutes.
11Drop a spoonful of jelly onto the cold plate and tilt it; if the jelly wrinkles and holds its shape, it is ready.
12If it runs like liquid, continue boiling for another 2 to 3 minutes and test again.
13Remove the pot from heat and skim off any foam from the surface using a metal spoon.
14Ladle the hot jelly into clean, warm jars, leaving 1/4 inch headspace.
15Wipe the rims clean and seal with lids and bands.
16For shelf-stable storage, process the jars in a boiling water bath for 10 minutes (adjust for altitude).
17Let the jars cool completely at room temperature; you will hear a popping sound as the lids seal.
18Store unopened jelly in a cool, dark place for up to 1 year; refrigerate after opening.

🔧Equipment

Large heavy-bottomed pot
Potato masher or immersion blender
Fine-mesh strainer or jelly bag
Large bowl
Clean glass jars with lids (4 half-pint jars)
Water bath canner (optional for shelf-stable storage)

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 1mg🌾Total Carbs: 13g🥦Dietary Fiber: 0g🍬Sugars: 12g🥩Protein: 0g

📝Notes

For a clearer jelly, avoid squeezing the fruit bag. If you prefer a firmer set, you can add 1 tablespoon of powdered pectin mixed with 1/4 cup sugar before boiling. The jelly will thicken more as it cools.

Watch Video Of How Strawberry Rhubarb Jelly Works

This strawberry rhubarb jelly recipe is always a good idea for any occasion – whether you’re hosting dinner guests or just need something tasty for your family. One of its best qualities is its versatility; you can serve it on toast, yogurt, or even use it as a glaze for meats or cheeses.

The other great thing about this recipe is how easy it is to make. All you need are some basic ingredients like fresh strawberries and rhubarb, along with some sugar and lemon juice.

With just 30 minutes of cooking time, you’ll have delicious homemade strawberry rhubarb jelly ready to go.

❓ Frequently Asked Questions About Strawberry Rhubarb Jelly

Q: What is strawberry rhubarb jelly?

Strawberry rhubarb jelly is a type of fruit preserve made from fresh strawberries and rhubarb cooked with sugar and lemon juice.

Q: What are the benefits of making your own strawberry rhubarb jelly at home?

By making your own strawberry rhubarb jelly at home, you can control the amount of sugar used, ensuring it’s not too sweet or too tart according to your taste preferences.

Q: Can I use frozen strawberries instead of fresh ones?

Frozen strawberries can be used as a substitute for fresh ones; however, keep in mind that they may not yield the same vibrant color or intense flavor.

Q: How do I store strawberry rhubarb jelly?

This type of jelly should be stored in an airtight container in the fridge at all times to prevent spoilage.

Q: Can I use this recipe as a base for other flavors?

This recipe can serve as a starting point for various flavors by substituting different fruits or adjusting spices according to your preference.

Q: How long does homemade strawberry rhubarb jelly last?

Your homemade strawberry rhubarb jelly can last up to 6 months when stored properly in an airtight container in the fridge.

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