Rhubarb/Strawberry Jelly

This classic Rhubarb and Strawberry Jelly captures the perfect balance of tart and sweet, creating a jewel-toned preserve that is as beautiful as it is delicious. The natural pectin from the rhubarb helps set the jelly, resulting in a firm, glossy texture that slices cleanly. The bright red hue and fresh fruit flavor make it an elegant addition to any table. It pairs beautifully with cream cheese on crackers, serves as a sophisticated topping for pancakes or waffles, or complements roasted meats for a tangy contrast. This recipe yields a small batch perfect for gifting or enjoying over a few weeks, bringing a touch of homemade charm to your pantry staples.

Cooking Method: Boiling

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 928.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This classic Rhubarb and Strawberry Jelly captures the perfect balance of tart and sweet, creating a jewel-toned preserve that is as beautiful as it is delicious. The natural pectin from the rhubarb helps set the jelly, resulting in a firm, glossy texture that slices cleanly. The bright red hue and fresh fruit flavor make it an elegant addition to any table. It pairs beautifully with cream cheese on crackers, serves as a sophisticated topping for pancakes or waffles, or complements roasted meats for a tangy contrast. This recipe yields a small batch perfect for gifting or enjoying over a few weeks, bringing a touch of homemade charm to your pantry staples.

Ingredients

1 quart Of rhubarb, cut very fine
2 quart Ripe strawberries
6 cup Sugar
6 ounce Pectin

Directions

1
Crush the strawberries and combine them with the finely cut rhubarb in a large pot.
2
Bring the fruit mixture to a boil, then simmer gently to release the juices.
3
Strain the cooked fruit mixture through a jelly bag or fine-mesh strainer to collect the clear juice.
4
Measure out 3-1/2 cups of the strained juice.
5
Combine the juice with the sugar and pectin in a clean heavy saucepan.
6
Bring the mixture to a rolling boil and cook for one minute, stirring constantly.
7
Remove from heat and skim off any foam from the surface.
8
Ladle the hot jelly into sterilized jelly glasses or jars.
9
Pour a 1/8-inch layer of melted paraffin wax over the surface of the jelly in each jar to seal it.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 928.8kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 240.0g80%
Dietary Fiber 0.0g0%
Sugars 240.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all jars and glasses are thoroughly sterilized before use to prevent spoilage.

The paraffin wax layer helps create an airtight seal for storage. Allow the wax to cool and harden completely before storing in a cool, dark place.

For a longer shelf life, consider processing the filled jars in a boiling water bath according to standard canning guidelines instead of using paraffin.

Use ripe, fresh strawberries for the best flavor and color. The rhubarb provides necessary tartness and natural pectin.

Keywords: jelly, rhubarb, strawberry, preserve, fruit, homemade, gift, breakfast, topping, pantry, can, jam, spread, tart, sweet, red, clear, glossy, pantry_staple

Read it online: https://www.chefs-mate.com/recipe/rhubarb-strawberry-jelly/