Making Jams and Jellies
Strawberry-Rhubarb Jelly
with liquid pectin
Strawberry-Rhubarb Jelly
- 1-1/2 lbs red stalks of rhubarb
- 1-1/2 qts ripe strawberries
- 1/2 tsp butter or margarine to reduce foaming (optional)
- 6 cups sugar
- 6 oz liquid pectin
Yield: About 7 half-pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind. Wash, stem, and
crush strawberries, one layer at a time, in a saucepan. Place both fruits in a jelly bag or double
layer of cheesecloth and gently squeeze out juice. Measure 3-1/2 cups of juice into a large saucepan.
Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring
constantly. Immediately stir in pectin. Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace.
For more information on how to sterilize jars see "Sterilization of Empty Jars".
Adjust lids and process as recommended in Table 1.
| Table 1. Recommended
process time for Strawberry-Rhubarb Jelly in a
boiling-water canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Half-pints or pints |
5 min |
10 |
15 |
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 1994.
Reviewed June 2006.
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