Strawberry-Rhubarb Jelly


Quantity: 7 half-pints

Jar size: half-pints or pints


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


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.

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

3. Wash, stem, and crush strawberries, 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 cook about 10 minutes until soft.

4. 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.

5. Add butter and sugar, thoroughly mixing into juice. Bring to a boil over high heat, stirring constantly. Immediately stir in pectin.

6. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.

7. Remove from heat, quickly skim off foam, and fill sterile jars, leaving 1/4-inch headspace.

8. Remove air bubbles and adjust headspace if needed. 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

Above 6000 ft


 Half-pints or pints

 5 min

 10 min

 15 min

Source: Natioinal Center for Home Food Preservation