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Strawberry-rhubarb jelly — NCHFP
Ingredients
- 1-1/2 lbs red stalks of rhubarb
- 1-1/2 qts ripe strawberries
- 1/2 tsp butter or margarine to reduce foaming (optional)
- 6 cups sugar
- 6 oz liquid pectin
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- 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 "Sterilization of Empty Jars" . Adjust lids and process as recommended in
- Processing: Process Hot, Half-pints or pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a boiling-water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints or pints - 5 min - 10 - 15
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 7 half-pints.
Tested source
Preparation timeline
Prepare rhubarb and strawberries; extract and measure blended juice; add sugar and optional butter; boil; add liquid pectin; boil hard 1 minute; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, blender or grinder, jelly bag, jar lifter, funnel, and large saucepan.
Visual method guide
- Prepare and measure ingredients exactly.
- Complete the tested cooking or fermentation stage.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Keep the strawberry, rhubarb, measured juice, sugar, and liquid-pectin proportions unchanged. Butter or margarine is optional only to reduce foaming.
About this recipe
A clear jelly blending strawberry aroma with rhubarb tartness and liquid pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. Measure exactly 3 1/2 cups extracted strawberry-rhubarb juice.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Use on toast, scones, yogurt, cheese, or desserts.
FAQ
Is the butter required? No. The listed small amount is optional for foam control.
Recipe context and comparison
Unlike strawberry-rhubarb jam or conserve, this jelly strains away fruit solids before cooking.
Troubleshooting
Accurate extracted-juice volume and the full rolling boil are essential for reliable set.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.