• Prep Time:
  • Cooking Time:
  • Serves: 7 Half-pints

Strawberry-Rhubarb Jelly

  • Recipe Submitted by on

Category: Canning

 Ingredients List

  • 1 1/2 lb Red stalks of rhubarb
  • 1 1/2 qt Ripe strawberries
  • 1/2 ts Butter or margarine (opt.)
  • -to reduce foaming
  • 6 c Sugar
  • 6 oz Liquid pectin


Yield: About 7 half-pints

Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind.
Wash, stem, and crush strawberries, one layer at a time, in a saucepan.
Place both fruits in a jelly bag or double layer of cheesecloth and gently
squeeze out juice. Measure 3-1/2 cups of juice into a large saucepan. Add
butter and sugar, thoroughly mixing into juice. Bring to a boil over high
heat, stirring constantly. Immediately stir in pectin. Bring to a full
rolling boil and boil hard 1 minute, stirring constantly. Remove from heat,
quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace.
For more information on how to sterilize jars see "Jars and Lids".

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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