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Strawberry-Rhubarb Jelly

Strawberry-Rhubarb Jelly recipe image
This Strawberry-Rhubarb Jelly is a classic homemade preserve that beautifully marries the tartness of rhubarb with the sweet aroma of fresh strawberries. Unlike a pie filling, this jelly offers a smooth, clear texture that sets perfectly thanks to liquid pectin. It is an excellent way to preserve the bounty of early summer harvests, ensuring you have a taste of spring well into the winter months. Spread it on toast, serve it alongside breakfast pastries, or use it as a sophisticated glaze for pound cake and cheesecake. The natural acidity of the rhubarb cuts through the sugar, creating a complex flavor profile that is both refreshing and comforting. Making this jelly is a rewarding process that results in a glossy, jewel-toned spread that looks and tastes professional. It makes for a thoughtful, personal gift for friends and family or a delightful addition to your own pantry staples.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 7
Calories: 666.2
Dietary: Gluten-free, Vegetarian
Description
This Strawberry-Rhubarb Jelly is a classic homemade preserve that beautifully marries the tartness of rhubarb with the sweet aroma of fresh strawberries. Unlike a pie filling, this jelly offers a smooth, clear texture that sets perfectly thanks to liquid pectin. It is an excellent way to preserve the bounty of early summer harvests, ensuring you have a taste of spring well into the winter months. Spread it on toast, serve it alongside breakfast pastries, or use it as a sophisticated glaze for pound cake and cheesecake. The natural acidity of the rhubarb cuts through the sugar, creating a complex flavor profile that is both refreshing and comforting. Making this jelly is a rewarding process that results in a glossy, jewel-toned spread that looks and tastes professional. It makes for a thoughtful, personal gift for friends and family or a delightful addition to your own pantry staples.
Ingredients
  • 1 1/2 pound Red stalks of rhubarb
  • 1 1/2 quart Ripe strawberries
  • 1/2 teaspoon Butter or margarine (opt.)
  • 6 cups Sugar
  • 6 oz Liquid pectin
Directions
  1. 1
    Wash rhubarb and cut into 1-inch pieces.
  2. 2
    Blend or grind rhubarb pieces until smooth.
  3. 3
    Wash, stem, and crush strawberries in a saucepan.
  4. 4
    Place both fruits in a jelly bag or double layer of cheesecloth and gently squeeze out juice.
  5. 5
    Measure 3 1/2 cups of juice into a large saucepan.
  6. 6
    Add butter and sugar to the juice, mixing thoroughly.
  7. 7
    Bring mixture to a boil over high heat, stirring constantly.
  8. 8
    Immediately stir in pectin.
  9. 9
    Bring to a full rolling boil and boil hard for 1 minute, stirring constantly.
  10. 10
    Remove from heat and quickly skim off foam.
  11. 11
    Fill sterile jars, leaving 1/4-inch headspace.
  12. 12
    Adjust lids and process in a boiling-water canner.
  13. 13
    Process half-pints or pints for 5 minutes at altitudes of 0-1,000 ft.
  14. 14
    Process for 10 minutes at altitudes of 1,001-6,000 ft.
  15. 15
    Process for 15 minutes at altitudes above 6,000 ft.

Nutrition Facts

Servings 7

Amount Per Serving
Calories 666.2kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 8.1mg1%
Total Carbohydrate 170.3g57%
Dietary Fiber 0.0g0%
Sugars 170.3g
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.

Keywords: strawberry, rhubarb, jelly, preserve, canning, pectin, sweet, tart, summer, fruit, jam, breakfast, dessert, homemade, spread, gift, pantry, recipe, simple, traditional
Read it online: https://www.chefs-mate.com/recipe/strawberry-rhubarb-jelly/