Strawberry-rhubarb Jelly with Pectin


Quantity: 7 half-pints

Jar size: Half-pint or pint


1-1/2 pounds red stalks of rhubarb
1-1/2 quarts ripe strawberries
1/2 teaspoon butter or margarine (optional ingredient to reduce foaming)
6 cups sugar
6 ounces liquid pectin


1. Sterilize jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Wash and cut rhubarb into 1-inch pieces and blend or grind.

3. Wash and stem strawberries, then crush berries one layer at a time in a flat-bottomed saucepan. Add rhubarb and bring to a boil on high heat. Stir to prevent scorching. Reduce heat and boil gently for 10 minutes.

4. Put 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.

5. Thoroughly mix sugar into juice and add butter if desired. Bring to a boil over high heat, stirring constantly.

6. Immediately stir in pectin. Bring to a full, rolling boil and boil hard 1 minute. Stir constantly.

7. Remove from heat, quickly skim off foam and pour into sterilized, half-pint jars. Leave 1/4-inch headspace.

8. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

9. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft


Half-Pints or Pints

5 min

10 min

Source: MU Extension Publication GH1461, Quality for Keeps: Jam and Jelly Basics - Tempt Your Taste Buds with Natural Sweets