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Fresh strawberries and vibrant rhubarb stalks are arranged next to jars of homemade strawberry rhubarb jelly. The jars are filled with a rich, red jelly, capturing the essence of the fresh ingredients. The combination of fruits and jars suggests a delicious, homemade preserve.
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Strawberry Rhubarb Jelly with Liquid Pectin

Canning Strawberry Rhubarb Jelly with Liquid Pectin. This recipe comes from the National Center For Home Food Preservation.
Prep Time15 minutes
Cook Time15 minutes
Water Bath or Steam Canning Processing Time5 minutes
Total Time35 minutes
Course: Condiment
Keyword: Canning, Jelly, Rhubarb, Steam Canning, Strawberry, Water Bath Canning
Servings: 7 half pint jars

Equipment

Ingredients

Instructions

  • 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.
  • 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.
  • 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.
  • 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 pectin.
  • Bring to a full rolling boil. Boil hard, stirring constantly for 1 minute. Remove from heat and quickly skim off the foam.
  • Once you have hot sterilized jars and hot jelly.
    Water Bath Canner:
    Remove your jars from the boiling water 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.
  • 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.
  • 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.

Notes

Canning Strawberry-Rhubarb Jelly with Liquid Pectin. This recipe comes from the National Center For Home Food Preservation.