Strawberry Rhubarb Jelly with Liquid Pectin

Strawberry rhubarb jelly is a delightful combination of sweet and tart flavors. This jelly, made with the convenience of liquid pectin, is a must-try for both seasoned canners and beginners alike. This recipe will make about 7 half-pint jars of jelly. It can be canned in either pints or half pints.

Strawberry and Rhubarb

Strawberries and rhubarb are a classic pairing, often seen together in pies, crisps, and, jellies. The sweetness of ripe strawberries perfectly balances the tangy, slightly acidic taste of rhubarb, creating a complex and refreshing flavor profile that is beloved by many. When these two ingredients are combined, they produce a beautiful, vibrant red jelly that is as pleasing to the eyes as it is to the palate.

Why Use Liquid Pectin?

Pectin is a natural thickening agent found in fruits. It is essential for the gelling process in jams and jellies. While powdered pectin is commonly used, liquid pectin offers several advantages:

• Ease of Use: Liquid pectin is ready to use and can be added directly to the fruit mixture without the need for pre-mixing with sugar.
• Consistent Results: It ensures a more consistent and reliable set, especially beneficial for beginners.
• Reduced Cooking Time: It allows for a shorter cooking time, preserving the fresh flavors of the fruits.

Ingredients for Strawberry Rhubarb Jelly

Here are the items you will need to make strawberry rhubarb jelly. This recipe can be canned in pint jars or half-pint jars. It will yield about 7 half-pint jars of jelly.

• 1 1/2 lbs Red Rhubarb Stalks
• 1 1/2 quarts Strawberries
• 1/2 tsp Butter
• 6 cups Sugar
• 6 oz Liquid Pectin

Equipment Needed to Make Strawberry Rhubarb Jelly

Here is the equipment I use when making this jelly:

• Knife
• Cutting Board
• Food Processor
• Cheesecloth
• Liquid Measuring Cups
• Large Stainless Steel Pot
• Water Bath Canner or Steam Canner
• Jar Lifter
• 1/2 pint Canning Ladle
• Headspace Measurer/De-Bubbler
• Half-Pint Canning Jars
• Rings
• Lids

Making Strawberry Rhubarb Jelly with Liquid Pectin

The process of making strawberry rhubarb jelly with liquid pectin is straightforward and rewarding.

Prepare the Fruits

Prepare the rhubarb: Wash your rhubarb stalks. Using your cutting board and knife cut rhubarb into 1-inch pieces. Blend or grind the rhubarb pieces using a blender or food processor.

Prepare the strawberries: Wash, hull, and crush strawberries one layer at a time, in a pot. If it is too hard to crush the strawberries pulse them in a food processor.

Prepare Canner and Jars

Wash your jars and lids in warm soapy water. Make sure there are no chips or bubbles in your jars.

Since this is a short processing time you need to ensure your jars are sterilized by boiling them for 10 minutes. You can use this recipe for pint jars or half-pint jars.

Prepare your canner

Using Water Bath Canner: 

Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.

Using a Steam Canner: 

Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Put the lid on your steam canner and start your stove.

Cook Jelly

Place both crushed fruits into a jelly bag or a double layer of cheesecloth.

Over a liquid measuring cup gently squeeze out the juice from the fruit. Continue squeezing until you measure 3 1/2 cups of juice. Add juice to a pot.

Add butter (this is to reduce the foam formation. Do not add more than it says in the recipe) and sugar.

Bring the mixture to a boil over high heat, stirring constantly.

Immediately stir in liquid pectin.

Bring to a full rolling boil. Boil hard, stirring constantly for 1 minute. Remove from heat and quickly skim off the foam.

Fill Jars

Once you have hot sterilized jars and hot jelly.

Water Bath Canner:

Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.

Steam Canner:

Remove the steam canner lid and remove your jars one at a time using your jar lifter.

Ladle hot jelly into hot jars, leaving 1/4 inch (.5 cm) headspace (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot jelly if necessary.

Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight. Repeat until all jelly is used.

Place jars in the canner with your jar lifter.

Process Jars

Water Bath Canner:

Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.

If your water is not boiling start your processing time when the water is boiling. Process Pint jars or 1/2 pint jars for 5 minutes. Make sure to adjust your time for altitude.

Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.

Leave the jars in the water for 5 minutes.

Steam Canner:

Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct “Zone” per your altitude. 

Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your “Zone”.

Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.

The processing times for steam canning are the same as for water bath canning. Process pint jars or 1/2 pint jars for 5 minutes.

Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.

When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.

Carefully remove the lid by tilting it away from you to avoid steam burns.

Cooling and Storing Strawberry Rhubarb Jelly

Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.

Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Tips for Success

• Use Fresh Ingredients: For the best flavor, use fresh, ripe strawberries and crisp rhubarb stalks.
• Sterilize Jars Properly: Make sure your jars are properly sterilized to prevent contamination and spoilage.
• Follow the Recipe: Precise measurements are crucial when working with pectin to ensure the jelly sets correctly.

Enjoying Your Homemade Jelly

Strawberry rhubarb jelly is incredibly versatile. Spread it on toast, use it as a filling for pastries, or even as a glaze for meats. Its unique flavor will elevate any dish it accompanies.

Making strawberry rhubarb jelly with liquid pectin is a fun and satisfying way to preserve the flavors of summer. With its vibrant color and balanced taste, it’s sure to become a favorite in your household. Happy canning!

Additional Recipes

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