Rhubarb Strawberry Jelly Recipe

There is nothing quite like the taste of early summer. I remember the first time I picked rhubarb from a neighbor’s garden. My kids were tiny, and my kitchen smelled sweet and tart all at once.

That day, I created my first rhubarb strawberry jelly recipe. It was a sticky, glorious mess. Now, this simple rhubarb strawberry jelly recipe is a family treasure.

We spread it on toast, swirl it into yogurt, and gift it to our favorite people. This rhubarb strawberry jelly recipe captures sunshine in a jar. You will love how easy it is.

WHY YOU’LL LOVE THIS RHUBARB STRAWBERRY JELLY RECIPE

You will adore this rhubarb strawberry jelly recipe for its perfect balance. The tart rhubarb meets sweet strawberries beautifully. This rhubarb strawberry jelly recipe requires no pectin powder.

It sets naturally. You only need three main ingredients. It feels like a special treat.

Yet, it is incredibly simple. Every spoonful of this rhubarb strawberry jelly recipe tastes like homemade love.

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INGREDIENTS YOU’LL NEED

Here is what you need for this rhubarb strawberry jelly recipe.

Ingredient	Quantity	Notes
Fresh rhubarb	4 cups, chopped	Trim off leaves first.
Fresh strawberries	2 cups, hulled sliced	Or use frozen, thawed.
Granulated sugar	3 cups	Do not reduce the sugar.
Lemon juice	2 tablespoons	Freshly squeezed is best.

SUBSTITUTIONS & VARIATIONS

Make this rhubarb strawberry jelly recipe your own. Swap strawberries for raspberries for a different flavor. Use honey instead of sugar, but the set will be softer.

Add a vanilla bean pod while cooking. Remove it before jarring. For a spicy kick, add a pinch of cinnamon. This variation of the basic rhubarb strawberry jelly recipe is lovely on biscuits.

For another delightful way to enjoy this fruity combination, try a Strawberry Rhubarb Pavlova. Its crisp meringue and soft fruit make a stunning dessert. Strawberry Rhubarb Pavlova

STEP-BY-STEP INSTRUCTIONS

Follow these steps for a perfect rhubarb strawberry jelly recipe.

• 1. Prep your fruit. Wash and chop rhubarb into 1-inch pieces. Hull and slice strawberries.
• 2. Cook the fruit. Place fruit and lemon juice in a large pot. Heat over medium flame. Stir gently.
• 3. Mash and simmer. Once fruit softens, mash it with a potato masher. Simmer for 15 minutes.
• 4. Strain the juice. Pour cooked fruit into a cheesecloth-lined sieve. Let juice drip for 30 minutes. Press gently.
• 5. Measure juice. You need exactly 2 cups of juice for this rhubarb strawberry jelly recipe.
• 6. Combine with sugar. Pour juice and sugar back into the clean pot. Bring to a rolling boil.
• 7. Boil until set. Stir constantly. Boil hard for 10–15 minutes. Use a cold plate test.
• 8. Jar the jelly. Ladle hot jelly into sterilized jars. Leave 1/4 inch headspace. Process in a water bath.

PRO TIPS FOR SUCCESS

• First, always test for doneness. Put a spoonful of this rhubarb strawberry jelly recipe on a cold plate. If it wrinkles when you push it, it is ready.
• Second, do not double this recipe. Large batches can fail to set. Third, wear gloves when handling rhubarb leaves.
• They are toxic. Finally, use ripe, red rhubarb for the prettiest color in your rhubarb strawberry jelly recipe.

If you love the tart-sweetness of this jelly, you will also enjoy a Gluten-free Strawberry Rhubarb Crisp. It’s a warm, comforting dessert perfect for any occasion. Gluten-free Strawberry Rhubarb Crisp

STORAGE & REHEATING TIPS

• Store your finished rhubarb strawberry jelly recipe properly. Keep sealed jars in a cool, dark pantry. They stay good for up to one year.
• Once opened, store in the refrigerator. It will last for one month. You do not need to reheat this jelly.
• Just let it come to room temperature for easier spreading. This rhubarb strawberry jelly recipe also freezes beautifully.

WHAT TO SERVE WITH THIS RECIPE

This rhubarb strawberry jelly recipe shines on simple food. Spread it on fresh, warm buttermilk biscuits. Swirl a spoonful into plain Greek yogurt.

Use it as a glaze for a simple cake. It also pairs wonderfully with a sharp cheddar cheese board. My kids love it on peanut butter sandwiches. This versatile rhubarb strawberry jelly recipe works everywhere.

This jelly is incredibly versatile; for a hearty dessert, pair it with a Strawberry Rhubarb Cobbler. The cobbler’s biscuit topping complements the jelly’s smooth texture beautifully. Strawberry Rhubarb Cobbler

FAQs

Why is my rhubarb strawberry jelly recipe runny?

Most likely, you did not boil it long enough. The sugar and fruit need to reach a high enough temperature to set. Try boiling again for five more minutes next time.

Can I use frozen fruit for this rhubarb strawberry jelly recipe?

Absolutely. Thaw frozen fruit completely first. Drain off any excess liquid before cooking. The flavor remains just as bright.

Do I need special equipment for this rhubarb strawberry jelly recipe?

You need a heavy-bottomed pot, a candy thermometer, and sterilized jars. A water bath canner is helpful but not required for short-term storage.

Can I make this rhubarb strawberry jelly recipe sugar-free?

You cannot simply omit the sugar. Sugar acts as a preservative and setting agent. Use a specific pectin designed for low-sugar preserves. The texture will differ.

Rhubarb strawberry jelly is a classic summer preserve that balances tart rhubarb with sweet strawberries. This recipe relies on natural pectin from the fruit to set, a method rooted in traditional preserving techniques.

Nutrition Information (per serving)

*Serving size: 1 tablespoon*

Nutrient	Amount
Calories	35
Total Fat	0g
Sodium	0mg
Total Carbohydrates	9g
Sugars	8g
Protein	0g