In a large heavy-bottomed 6-quart pot, combine strawberries, rhubarb and water over high heat. Bring to a boil, reduce heat and simmer for 20 minutes. Use a ladle to skim any foam that might come to the surface.
Pour strawberry rhubarb juice into cheesecloth or jelly bag and let drip overnight in the refrigerator. Do not squeeze the bag.
Measure 4 cups (1 L) of strawberry rhubarb juice and pour into a large heavy-bottomed 6-quart pot. Scrape vanilla seeds out of the pods using a paring knife and add them to the liquid, along with the vanilla bean husk.
Add the pectin and stir the liquid with a wooden spoon until the pectin is dissolved and the vanilla seeds are distributed.
Place the pot over high heat and bring to a boil, stirring constantly. Add sugar in a steady stream, stirring all the while. Return to a full boil while continuing to stir the jelly.
Boil hard for 1 minute. Remove from heat and use a plastic ladle or wooden spoon to skim off any foam on the top. Discard vanilla bean husk.
Ladle jelly into sterilized jars within ¼-inch (6 mm) of rim. Wipe the rims with a warm cloth.
Add the sterilized lids and the rings, tightening just until fingertip tight.
In a large heavy-bottomed 6-quart pot, combine strawberries, rhubarb and water over high heat. Bring to a boil, reduce heat and simmer for 20 minutes. Use a ladle to skim any foam that might come to the surface.
Pour strawberry rhubarb juice into cheesecloth or jelly bag and let drip overnight in the refrigerator. Do not squeeze the bag.
Measure 4 cups (1 L) of strawberry rhubarb juice and pour into a large heavy-bottomed 6-quart pot. Scrape vanilla seeds out of the pods using a paring knife and add them to the liquid, along with the vanilla bean husk.
Add the pectin and stir the liquid with a wooden spoon until the pectin is dissolved and the vanilla seeds are distributed.
Place the pot over high heat and bring to a boil, stirring constantly. Add sugar in a steady stream, stirring all the while. Return to a full boil while continuing to stir the jelly.
Boil hard for 1 minute. Remove from heat and use a plastic ladle or wooden spoon to skim off any foam on the top. Discard vanilla bean husk.
Ladle jelly into sterilized jars within ¼-inch (6 mm) of rim. Wipe the rims with a warm cloth.
Add the sterilized lids and the rings, tightening just until fingertip tight.
Leave jars undisturbed for 24 hours to set.
Strawberry Rhubarb Jelly
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Freshly picked strawberries and rhubarb cooked down to a sweet and tangy jelly with sugar, powdered pectin and vanilla…
This STRAWBERRY RHUBARB JELLY recipe is so absolutely amazing, it’s the only one you’ll ever need to make!
We worked on this Strawberry Rhubarb Jelly in partnership with our friends at Redpath Sugar (redpathsugar.com) to create this post.
Frequent visitors to Weekend at the Cottage know we’re big proponents of using the best ingredients when crafting a recipe; we always suggest using fresh, locally grown fruits and vegetables whenever possible. The flavour of the finished product always tastes so much better, and this STRAWBERRY RHUBARB JELLY proves it.
Freshly picked strawberries and rhubarb, combined with Redpath’s superior granulated sugar, helped us create a jelly bursting with rich flavours. Oh, and the jelly also boasts one other claim to fame – it has a deep ruby red colour that got us super excited to crack open the jars and enjoy this tasty treat.
Here are a few expert tips on making this STRAWBERRY RHUBARB JELLY:
THE RECIPE
This recipe is from redpathsugar.com – click to view the original recipe. The Redpath Sugar website offers other sweet and savoury recipes for you to try, but we also visit the site for tips about culinary tools, technique and inspiration. Please visit their site and subscribe, you won’t be disappointed.
THE INGREDIENTS
You’ll have no trouble finding the ingredients needed to make this jelly. We purchased the sugar, kosher salt and vanilla bean at our local supermarket while the strawberries and rhubarb came from a local farm stand.
STRAWBERRIES
We strongly suggest tracking down freshly picked berries. These succulent, sweet berries have a rich colour and a flavour so much more robust than their conventionally grown cousins.
Preparing them for the recipe is easy enough: give them a rinse, a hull and a rough chop. Because the berries are simmered down with the rhubarb and water, there’s no fancy slicing required.
RHUBARB
Rhubarb is a tangy, tart perennial vegetable that gives the jelly just the right zing. Like the strawberries, we look for it at local farmer’s markets, but the supermarket also will carry it when it’s in season, May through July.
Funny thing – my neighbour Barb offered us rhubarb from her garden during the making of this post. After snipping away a few stalks, she mentioned she’d seen some growing wild up by the entrance to the cottage. The inclusion of those wild, newly found stalks in this recipe was an unexpected treat.
Preparing the rhubarb is also easy. We rinsed and roughly chopped the stalks, and very important, we trimmed and discarded the leaves. Rhubarb leaves are toxic so never use them for cooking.
Making this recipe happens in two parts. Here are a couple of tips about each:
STEP ONE
The recipe begins by boiling and simmering the strawberries and rhubarb in water to create a juice. The end result is highly concentrated and used the following day to make the actual jelly.
One important thing to remember is that after the strawberries and rhubarb have cooked, strain it through cheesecloth to reserve the juice, and only the juice. The Redpath site lists this expert tip: do not squeeze or press the cooked fruit through the cloth. Doing so will turn your juice cloudy, and as a result, the jelly will be cloudy too. Clear, transparent jelly is the goal.
STEP TWO
The following day, the juice is combined with a powdered pectin as a sort of thickening agent, granulated sugar and a vanilla bean. This mixture is brought to a boil before skimming away any foam to get it ready for the jars.
HOME CANNING
If you’ve never made jams or jelly before, please do take a moment to read our post about HOME CANNING. It’s essential that the hot jelly be transferred into sterilized jars and capped with sterilized lids and rings. This article explains the process.
JARS
No surprise, canning is something we enjoy at Weekend at the Cottage. Whether it’s our APRICOT JAM, crunchy GARLIC DILL PICKLES, APPLE BUTTER or our delicious ANTIPASTO, canning recipes bring us great joy. That said, part of the tradition of canning is about sharing. Giving jars of homemade treats to friends is a kind and loving gesture.
In this application we opted to transfer the finished jelly into smaller size jars. The 250 ml jars are wonderful for home or cottage use, while the tiny 125 ml ones make perfect giveaways.
LET SET
Expert jelly makers know that leaving the filled and capped jars of jelly to sit undisturbed for 24 hours is a must – please promise you’ll follow suit. Although it’s tempting to lift the jars and give them a tilt to see how they’re doing, don’t. Just leave ‘em be, knowing they’ll set. The Redpath recipe works perfectly, each and every time.
GIVEAWAY
As mentioned, this STRAWBERRY RHUBARB JELLY makes a lovely gift. You can give them to friends and family members as is, but you can also dress them up with rounds of brown craft paper and baker’s twine as we did. Adding a tag saying “I love you” is also a nice touch.
ENJOY!
The end of the video attached to this story presents you with a few ideas on how we enjoy this STRAWBERRY RHUBARB JELLY. From a classic PB & J to generous swipes on CHEDDAR CORNMEAL MUFFINS and toasted bagels (we especially like it served with cheese). Make it and see how delicious it truly is!
Homemade STRAWBERRY RHUBARB JELLY is a taste sensation!
In a large heavy-bottomed 6-quart pot, combine strawberries, rhubarb and water over high heat. Bring to a boil, reduce heat and simmer for 20 minutes. Use a ladle to skim any foam that might come to the surface.
Pour strawberry rhubarb juice into cheesecloth or jelly bag and let drip overnight in the refrigerator. Do not squeeze the bag.
Measure 4 cups (1 L) of strawberry rhubarb juice and pour into a large heavy-bottomed 6-quart pot. Scrape vanilla seeds out of the pods using a paring knife and add them to the liquid, along with the vanilla bean husk.
Add the pectin and stir the liquid with a wooden spoon until the pectin is dissolved and the vanilla seeds are distributed.
Place the pot over high heat and bring to a boil, stirring constantly. Add sugar in a steady stream, stirring all the while. Return to a full boil while continuing to stir the jelly.
Boil hard for 1 minute. Remove from heat and use a plastic ladle or wooden spoon to skim off any foam on the top. Discard vanilla bean husk.
Ladle jelly into sterilized jars within ¼-inch (6 mm) of rim. Wipe the rims with a warm cloth.
Add the sterilized lids and the rings, tightening just until fingertip tight.
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