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Strawberry Rhubarb Jelly

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

strawberry rhubarb jelly recipe

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 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.

Recipe Features:

  • 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!
strawberry rhubarb jelly ingredients

What You’ll Need:

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.

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.

  1. Combine thawed strawberries, thawed rhubarb, and crushed pineapple in a high powered blender or food processor.
  2. Blend until smooth or finely crushed.
  3. Simmer for 20-30 minutes in a medium pot with sugar.
  4. 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.

Strawberry Rhubarb Jelly Recipe

Tips and FAQ’s:

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.

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!  

Ingredients

  • 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

Instructions

  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.

Notes

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

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

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