Today, I’m super excited to share my latest kitchen adventure: homemade strawberry rhubarb jelly. This delightful combo of sweet strawberries and tangy rhubarb creates a flavor explosion that’s just too good to keep to myself. Perfect for slathering on toast or dolloping on yogurt, this jelly is a game changer.
This post is not sponsored and in no way affiliated with Jell-O or the Kraft Heinz brand.
Why You’ll Love This Jelly Recipe
- Gift Goals: Homemade jam and jelly makes for an adorable, thoughtful gift. Jar it up, slap on a cute label, and boom – you’re the favorite friend at every birthday and holiday.
- Preservation Perfection: If you’re into reducing food waste (who isn’t?), making jelly is a fantastic way to preserve excess fruit. Got a strawberry overload or a rhubarb rampage in your garden? Jelly time!
- Fuss Free: Thanks to the use of gelatin in place of pectin, this recipe is fuss free!
The combination of strawberry and rhubarb has always been a favorite. The sweet taste of strawberry paired with the slightly tart rhubarb is ideal for jam and jelly making! I had never really worked with rhubarb which had me kind of clueless on where to start. Luckily, I found it’s fairly simple to use and the PERFECT compliment to strawberries. This recipe has no added pectin and uses gelatin in its place. Be sure to pick quality berries and thaw them completely if using frozen.
It’s a symphony of sweet and tart, creating a taste that’s both refreshing and comforting. The strawberries bring a familiar, fruity sweetness, while the rhubarb adds a subtle sharpness that cuts through, preventing it from being overly sweet. The result? A perfectly balanced spread that’s both luscious and invigorating, almost like a burst of spring in every bite.
Strawberry Rhubarb Jam Ingredients
Five ingredients. That is all you need for this Strawberry rhubarb jam. Besides the obvious, there are a few ingredients that might surprise you. Below is a quick view. For a full list and measurements see the recipe card below.
- Strawberry and Rhubarb: I pick up bags of frozen so I always have ingredients on hand. That being said, you can always opt for fresh fruit!
- Sugar: Sugar does more than just sweeten the deal in a jelly recipe! It balances tartness, from the rhubarb, while creating that classic jelly texture and helping to preserve! Stick with granulated sugar, or white sugar, for this recipe.
- Crushed Pineapple: In a can. Don’t drain it! It’s like inviting a tropical twist to the party. Crushed pineapple help with the flavor, consistency, and texture of this strawberry jam.
- Jell-O: Did you know you can use gelatin in a jelly recipe? This firms up quickly and does have a slightly different texture. You also should use this recipe immediately and avoid canning.
Using gelatin in place of pectin in some jelly recipes is totally okay and can be a creative twist in your jam-making adventures. It can create a firmer, more custard-like texture, giving your jelly a different yet delightful mouthfeel. This switch can be particularly handy if you’re aiming for a jelly that’s more like a dessert topping or a firmer spread for cakes and pastries. Plus, using gelatin opens up a world of culinary experimentation, allowing you to play around with textures and flavors in new and exciting ways. Just remember, since gelatin is not plant-based, it might not be suitable for vegetarians or vegans, so consider your audience when making this swap.
Strawberry Rhubarb Jam Recipe
Once you have all of your ingredients you are halfway through the recipe! The rest is super simple.
- PREP: If using frozen strawberries, be sure to thaw them completely before starting. Fresh strawberries and fresh rhubarb can be added immediately.
- BLEND: Add the thawed berries, rhubarb, and crushed pineapple with the juice into a blender or food processor. Pulse until the mixture is smooth, about 1 minute. If you’d like a more jam like consistency you can always mash by hand with a potato masher.
- COOK: Transfer the fruit mixture to a tall pot stirring in the sugar. Bring to a full rolling boil over medium heat. Lower to a simmer and allow to cook for 20 minutes.
- WHISK: Whisk in the gelatin and pour the hot jam into clean sterile jars (I use boiling water).
- COOL: Let the jelly come to room temperature and enjoy!
This is a freezer jam. I have never processed this particular recipe. Why am I telling you this? I want you to be prepared to pour a little less strawberry-rhubarb jam in your jars than you typically would. You need a little extra space in the top of the jar for the jelly to expand as it freezes.
- Large Saucepan or Pot: You’ll need a big one for cooking down those strawberries and rhubarb without any splashy drama.
- Ladle: For transferring your jelly into jars. It’s the bridge between pot and jar, ensuring a no-mess journey.
- Canning Jars and Lids: The glassy homes for your jelly. Make sure they’re sterilized to keep things clean and long-lasting.
- Jar Funnel: Saves the day from spills. It’s like landing a plane smoothly on the runway, except it’s jelly into jars.
Nope, no peeling required! Just chop it up. The skin actually adds a lovely blush color to your jelly.
A little, yes, but be cautious. Sugar isn’t just for sweetness; it helps with setting and preserving. Too little sugar, and your jelly might be too runny or not keep as well. So feel free to use less sugar, but only a smidge.
Absolutely! Frozen strawberries work fine. In fact, it’s what I use so I’m able to make this recipe year round! You can find them in the freezer aisle of almost any grocery store.
Once opened, keep it in the fridge and use within a month. This is more of a freezer or refrigerator jam and best kept stored inside the fridge.
Jelly can be a bit finicky with larger batches. It’s best to make it in the quantity the recipe suggests for the best set. Plan on two or three batches for a larger serving.
For sure! Experimenting with different fruits is half the fun. Just keep the total amount of fruit the same as the original recipe.
Strawberry Rhubarb Jelly
- 2½ cups frozen strawberries thawed
- 1½ cups frozen rhubarb thawed
- 2½ cups sugar
- 1 (8 oz) can crushed pineapple do not drain
- 1½ packages strawberry gelatin like jello
- Combine the strawberries, rhubarb, and pineapple in a strong blender or food processor. Pulse until finely crushed.
- Pour into a large pot and stir in the sugar and bring to a boil. Cook for 20 minutes.
- Remove from the heat and stir in the gelatin. Pour into sterile containers and cool completely. Store in the freezer or refrigerator.
More Jelly Recipes To Try
Like this recipe? You will love my:
- Pomegranate Jelly
- Apple Cinnamon Jelly
- Blueberry Jam
- Strawberry Freezer Jam
- Peach Strawberry Jelly
- Jalapeno Jelly Recipe- SO good!