Strawberry Rhubarb Jelly
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This Homemade Strawberry Rhubarb Jelly is the sweet-tart spread you didn’t know you were missing. It’s bright, fruity, and the perfect way to bottle up a little taste of summer. Whether you’re slathering it on toast, layering it in desserts, or giving it as a gift, this recipe is simple, crowd-pleasing, and totally worth the effort.
Amazingly delicious spread on top of a warm slice of Artisan Bread or soft biscuits, as a topping to French Toast, OR added to a bowl of ice cream.
This post is not sponsored and in no way affiliated with Jell-O or the Kraft Heinz brand.
Why You’ll Love This Recipe
- What to make with rhubarb: A sweet and tangy way to use up extra rhubarb from the garden or freezer.
- Freezer jam with Jello: A simple method using gelatin for a soft-set jam that stores beautifully.
- Jam without pectin: No pectin needed here. Gelatin helps it set without the fuss.
- Easy preserves for beginners: No special equipment needed, just blend, boil, and chill.
This strawberry rhubarb jelly is the kind of recipe that feels like a little kitchen magic. Just blend, boil, and chill. The sweet strawberries, tart rhubarb, and hint of pineapple come together in a way that tastes like summer in a jar. And thanks to strawberry gelatin, you get a soft, spoonable texture without any special canning equipment.
It’s perfect for beginners or anyone wanting to try their hand at homemade jam without the fuss. Slather it on toast, swirl it into yogurt, or spoon it over ice cream. However you use it, this strawberry rhubarb jam with Jello is a keeper.
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.
Jesseca’s Recipe Review
This jelly is pure nostalgia in a jar. Sweet, tangy, and just the right amount of old-school comfort. It’s one of those recipes that feels fancy but takes almost no effort. I love keeping a few jars in the freezer for last-minute gifting or lazy weekend toast sessions.
Tip from Jesseca:
For the smoothest texture, give the blended fruit a quick strain through a fine mesh sieve before boiling. Especially if your strawberries have lots of seeds. It’s a small step that makes a big difference.
Substitutions and Variations
This rhubarb jelly with jello is flexible and easy to tweak based on what you have on hand. Here are some simple swaps and fun variations to try:
- Frozen strawberries: Fresh strawberries work just as well. Just hull and chop before using. You can also try a mix of berries like raspberries or blueberries for a different twist.
- Frozen rhubarb: If you’ve got fresh rhubarb, go for it! Just chop it into small pieces and measure the same amount. No rhubarb? Try tart cherries for a similar balance of sweet and sour.
- Crushed pineapple: Pineapple adds brightness and natural pectin. If you’re not a fan, finely chopped apples or even applesauce can be used, though it may slightly change the texture and flavor.
- Strawberry gelatin: Feel free to swap with raspberry or cherry gelatin for a flavor change. Avoid unflavored gelatin. It won’t add the sweetness or color needed for this recipe.
Want to mix things up? Stir in a splash of lemon juice for extra tartness or toss in a pinch of cinnamon for a warm, jammy finish.
Strawberry Rhubarb Jam Recipe
If you’re new to making jelly, this rhubarb strawberry jello jam is a super approachable place to start. It’s quick, doesn’t require any canning, and uses simple ingredients to deliver big flavor. You’ll be hooked after the first taste.
- Blend the fruit mixture: Blend thawed strawberries, rhubarb, and crushed pineapple until finely crushed.
- Cook the mixture: Pour the mixture into a large pot and stir in the sugar. Bring to a boil and cook for 20 minutes, stirring occasionally.
- Add gelatin: Remove from heat and stir in the strawberry gelatin until dissolved.
- Jar and cool: Pour into clean jars or containers, cool completely, and store in the fridge or freezer.
In under 30 minutes, you’ll have jars of sweet, tangy jelly that’s perfect for toast, biscuits, or gifting. It’s a little homemade magic with a whole lot of flavor.
Recipe FAQs
Yes! Fresh strawberries and rhubarb work perfectly. Just wash, chop, and measure before blending. No need to cook the fruit beforehand—just blend and follow the recipe as written.
Crushed pineapple adds natural sweetness, acidity, and helps the jelly set. If you don’t like the flavor, you can try finely chopped apples or unsweetened applesauce, though it may slightly change the taste and texture.
Absolutely! Raspberry, cherry, or even mixed berry gelatin all work well. Just be sure to stick to the same amount so the jelly sets properly.
Once the mixture has boiled for 20 minutes and thickened slightly, it’s ready. It won’t fully set until it cools and chills, so don’t worry if it still looks a little thin in the pot.
This can happen if the gelatin wasn’t fully dissolved, the fruit-to-sugar ratio was off, or it wasn’t cooked long enough. You can try gently reheating the jelly and adding a bit more gelatin to help it firm up.
It lasts about 3 weeks in the fridge and up to a year in the freezer when stored in airtight containers.
If your goal is shelf-stable jelly, it’s better to use a recipe with powdered or liquid pectin specifically designed for canning. Otherwise, stick to refrigerator or freezer storage for best results with this version.
Storage and Make-Ahead Instructions
This rhubarb jam with jello is perfect for making ahead and storing for later. Once cooled, keep it in airtight containers or sterile jars. It will last in the refrigerator for up to 3 weeks or in the freezer for up to 1 year. Just make sure to leave a little space at the top of the container if freezing, as the jelly will expand slightly.
To use from frozen, simply thaw in the fridge overnight. The texture may soften a bit after freezing, but it still spreads beautifully. This recipe is ideal for prepping in big batches—perfect for gifting or stocking up for toast emergencies.
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Strawberry Rhubarb Jelly
Ingredients
- 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)
Instructions
- In a strong blender or food processor, combine the thawed strawberries, thawed rhubarb, and the undrained crushed pineapple. Pulse the mixture until everything is finely crushed and mostly smooth, but still has a bit of texture.
- Pour the fruit blend into a large saucepan or pot. Stir in the sugar until well combined. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat slightly and cook for 20 minutes, maintaining a gentle boil and stirring often.
- After 20 minutes, remove the pot from heat. Stir in the strawberry gelatin powder (1½ packages) until fully dissolved and the mixture is well mixed.
- Carefully pour the hot jelly into clean, sterile jars or containers. Let them cool at room temperature, then cover and store in the refrigerator for up to 3 weeks or in the freezer for longer storage.
- Once chilled, spread on toast, biscuits, or muffins—or swirl it into yogurt or oatmeal for a fruity twist.
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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!
Do you think this could be water bath and canned?
Great question, Cathy! This recipe isn’t safe for water bath canning as written. It uses gelatin (like Jello), which isn’t stable enough for shelf storage and hasn’t been tested for canning safety. The combo of fruits and added pineapple also makes the acidity tricky to guarantee. This one’s best kept in the fridge or freezer.
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
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!
How many jars and of what size does this recipe make? Just need to know how many i need to get!
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!
what size pkgs of Jello?
3 oz
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!