Description

This rhubarb strawberry jelly recipe captures sunshine in a jar with a perfect balance of tart rhubarb and sweet strawberries, requiring no pectin powder and only three main ingredients. It’s simple yet feels like a special treat, perfect for spreading on toast, swirling into yogurt, or gifting.

Ingredients

Scale

4 cups Fresh rhubarb, chopped
2 cups Fresh strawberries, hulled and sliced
3 cups Granulated sugar
2 tablespoons Lemon juice, freshly squeezed

Instructions

Wash and chop rhubarb into 1-inch pieces. Hull and slice strawberries
Place fruit and lemon juice in a large pot. Heat over medium flame. Stir gently
Once fruit softens, mash it with a potato masher. Simmer for 15 minutes
Pour cooked fruit into a cheesecloth-lined sieve. Let juice drip for 30 minutes. Press gently
Measure exactly 2 cups of juice for this recipe
Pour juice and sugar back into the clean pot. Bring to a rolling boil
Stir constantly. Boil hard for 10–15 minutes. Use a cold plate test: if it wrinkles when pushed, it’s ready
Ladle hot jelly into sterilized jars, leaving 1/4 inch headspace. Process in a water bath for 10 minutes (adjust for altitude)

Notes

Always test for doneness with a cold plate. Do not double this recipe; large batches may not set. Wear gloves when handling rhubarb leaves as they are toxic. Use ripe, red rhubarb for the prettiest color.

Store sealed jars in a cool, dark pantry for up to one year. Once opened, refrigerate and use within one month.

Swap strawberries for raspberries, or add a vanilla bean pod or pinch of cinnamon for variation. Using honey instead of sugar will result in a softer set.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Preserve
Method: Water Bath Canning
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 35 kcal
Sugar: 8 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg

Keywords: rhubarb, strawberry, jelly, no pectin, homemade, preserve