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Strawberry Rhubarb Jelly

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This Homemade Strawberry Rhubarb Jelly is the BEST. Incredibly simple and perfect for beginners! Made with frozen strawberries, rhubarb, sugar, crushed pineapple, and gelatin! A must-make flavor combination that everyone will love!

Amazingly delicious spread on top of a warm slice of Artisan Bread, as a topping to French Toast, OR added to a bowl of ice cream.

jar of jelly on a wooden cutting board with fresh berries


  • 5-Ingredient: This recipe uses only five simple ingredients.
  • 30-minute: Start to finish, you’re looking at roughly 30 minutes.
  • Fuss Free: Because this uses gelatin in place of pectin, this recipe is fuss free!

Last year, for the holidays I made apple cinnamon and pomegranate jelly. Both were amazing, but this year I was hoping to try something different.

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 is pectin free and uses gelatin in its place. Be sure to pick quality berries and thaw them completely if using frozen.

frozen strawberries in a bag


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.
  • Sugar
  • Crushed Pineapple: In a can. Don’t drain it!
  • Jell-O: Or any strawberry gelatin.


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.
  • 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.
  • COOK: Transfer the mixture to a tall pot stirring in the sugar. Bring to a simmer and allow to cook for 20 to 30 minutes.
  • WHISK: Whisk in the gelatin and pour into clean sterile jars.

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 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.

Strawberry Rhubarb Jelly Recipe


Warning! One taste and you will be hooked. We had a hard time letting it cool before polishing off half of a jar. With how easy this recipe is you will be whipping up a few batches over the next couple of months.

Can you use fresh fruit in this recipe?

Yes. For this recipe, you can substitute fresh or frozen fruit. Make sure you pick ripe berries and dice both the strawberries and rhubarb finely.

How long does this recipe last?

When stored properly, this recipe can last up to 10 days. I suggest keeping it in an airtight container in the refrigerator.

Freezing will extend the life of your jelly. It will last two to three months.


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Strawberry Rhubarb Jelly

Strawberry Rhubarb Jelly

Yield: 24 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Strawberry Rhubarb Jelly. This jelly recipe is perfect for beginners! Made with frozen strawberries and rhubarb, sugar, crushed pineapple, and gelatin!  


  • 2-1/2 cups frozen strawberries, thawed
  • 1-1/2 cups frozen rhubarb, thawed
  • 2-1/2 cups sugar
  • 1 8oz can crushed pineapple, do not drain
  • 1-1/2 packages strawberry gelatin, like jello


  1. Combine the strawberries, rhubarb, and pineapple in a strong blender or food processor. Pulse until finely crushed.
  2. Pour into a large pot and stir in the sugar and bring to a boil. Cook for 20 minutes.
  3. Remove from the heat and stir in the gelatin. Pour into sterile containers and cool completely. Store in the freezer or refrigerator.


This is a freezer jam. I have never processed this particular recipe.

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Nutrition Information:
Yield: 24 Serving Size: 1 Servings
Amount Per Serving: Calories: 83Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 21gFiber: 1gSugar: 20gProtein: 1g
pinterest graphic image with text overlay reading "the easiest strawberry rhubarb jelly"


Wednesday 13th of January 2016

This sounds amazing! Just wondering if you have to use the pineapple? I'm not a big fan of pineapple but if it's necessary to the recipe I'll probably still give it a shot! Lol


Thursday 14th of January 2016

I have never made it without the pineapple so I'm not sure how necessary it really is. I will say that I can't taste it at all. If you give it a try let me know if it works out!


Tuesday 21st of July 2015

How many jars and of what size does this recipe make? Just need to know how many i need to get!


Monday 3rd of August 2015

It's on my list to make this recipe again. I'll keep track and update the post. If you make it let me know how many you got and I'll add it in!


Monday 4th of May 2015

what size pkgs of Jello?


Monday 4th of May 2015

3 oz

Yvonne [Tried and Tasty]

Monday 10th of November 2014

I think I've had a strawberry rhubarb pie once before, but it was so many moons ago I can't even remember what it tasted like. THIS looks wonderful and would be the perfect little gift - love it!

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