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Strawberry Rhubarb Jelly Recipe
Strawberry Rhubarb Jelly. This jelly recipe is perfect for beginners! Made with frozen strawberries and rhubarb, sugar, crushed pineapple, and gelatin!
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 a frozen variety of both strawberries and rhubarb which was perfect for my needs! Most of the time I encourage fresh berries for my jellies, but in this case frozen actually works better.
This recipe is pectin free and uses gelatin in its place. Be sure to pick quality berries and thaw them completely.
How to make easy strawberry rhubarb jelly:
Once you have all of your ingredients you are halfway through the recipe! The rest is super simple.
- Combine thawed strawberries, thawed rhubarb, and crushed pineapple in a high powered blender or food processor.
- Blend until smooth or finely crushed.
- Simmer for 20-30 minutes in a medium pot with sugar.
- Stir in the gelatin and pour into prepared 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.
Can you use fresh fruit in jelly recipes?
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.
With how easy this recipe is you will be whipping up a few batches over the next couple of months.
Warning! One taste and you will be hooked. We had a hard time letting it cool before polishing off half of a jar.
Like this recipe? You will love my:
- 2-1/2 cups frozen strawberries, thawed
- 1-1/2 cups frozen rhubarb, thawed
- 2-1/2 cups sugar
- 1 8oz can crushed pineapple
- 1-1/2 packages strawberry gelatin
- 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.