Strawberry Rhubarb Jelly Recipes

SURE.JELL STRAWBERRY-RHUBARB JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Remove stems from strawberries; discard stems. Crush strawberries thoroughly. Measure exactly 2-1/4 cups prepared strawberries into 8-qt. stockpot. Finely chop unpeeled rhubarb. Place in medium saucepan. Stir in water. Bring to boil. Reduce heat to medium-low; cover. Simmer 2 min. or until rhubarb is tender. Measure exactly 1-3/4 cups prepared rhubarb into saucepot with strawberries; mix well.
• Stir pectin into prepared fruit mixture in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

STRAWBERRY RHUBARB JAM

Steps:

• Let jars, rims and lids stand in hot water until they are ready to be filled.
• Measure the Strawberries and Rhubarb into a 6-8qt saucepan.
• Stir pectin into fruit.
• Bring to a rolling boil.
• Using a blender wand or hand masher break up the rhubarb.
• Add sugar.
• Return to a full boil and boil 1 minute.
• (It will increase in size.).
• After 1 minute of boiling, remove from heat and immediately ladle into jars leaving space of 1/8" at the top.
• Put rims and seals on jar and tighten as much as possible.
• Invert jars for 5 minutes then turn upright.
• Let sit for 24 hours before serving.

RHUBARB STRAWBERRY JAM

Steps:

• In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.
• Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

STRAWBERRY RHUBARB JELLY

Steps:

• Combine the strawberries, rhubarb, and pineapple in a strong blender or food processor. Pulse until finely crushed.
• Pour into a large pot and stir in the sugar and bring to a boil. Cook for 20 minutes.
• Remove from the heat and stir in the gelatin. Pour into sterile containers and cool completely. Store in the freezer or refrigerator.

STRAWBERRY-RHUBARB JAM

Steps:

• Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
• Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

STRAWBERRY-RHUBARB JAM

Steps:

• Rinse the rhubarb and slice it into 1/2-inch pieces. You should have roughly 5 cups.
• Hull the strawberries and rinse them under cold running water. Let them dry and then slice thinly. You should have 4 to 5 cups of sliced strawberries.
• In a large, nonreactive pot , combine the prepared strawberries and rhubarb with the granulated sugar. Stir to combine. Cover the pan and let it stand at room temperature for 2 hours or refrigerate for up to 12 hours.
• Place seven clean, half-pint jars in a large canning kettle and cover with water. Bring the water to a boil. Reduce the heat to low to keep the jars hot while you prepare the fruit.
• Place the lids and rings in a saucepan; cover with water and bring to a simmer. Keep the lids in the hot water until you're ready to seal the jars.
• Add the lemon juice to the fruit and place the pan over medium-high heat. Attach a candy thermometer to the pan. Make sure the tip of the thermometer does not touch the bottom or side of the pan.  Bring the fruit to a boil, stirring constantly. Reduce the heat to medium and continue cooking until the jam reaches 220 F, stirring frequently. When the jam reaches about 216 F, begin stirring even more frequently to prevent scorching.
• Remove the jam from the heat and skim off any foam. Stir for a few minutes and then ladle the jam into the hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with dampened paper towels. Carefully place the lids on the jars and screw on the rings. Don't over-tighten the rings and keep the jars upright.
• Place the jars on the canning rack and lower them into the canning kettle. If the water is not at least 1 inch above the jars, add more hot water. Bring the water back to a boil. Lower the heat to medium-low and cover the pan; boil gently for 10 minutes. If you are working at an altitude of over 1,000 feet, see the table below.
• Remove the pan from the heat and let the jars stand in the water for 10 minutes.
• With tongs, remove the jars to a rack to cool (upright) completely. If any jars did not seal, refrigerate them and use right away.

STRAWBERRY RHUBARB JAM

Steps:

• In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat and simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into refrigerator containers, leaving 1/2-in. headspace. Let stand until cooled to room temperature. Top with lids. Refrigerate for 3-4 weeks.

STRAWBERRY RHUBARB JAM WITH JELLO

Steps:

• Wash rhubarb and cut into 1 inch chunks.
• Add rhubarb and sugar into a food processor bowl. Pulverize until the rhubarb and sugar make a wet paste.
• Pour rhubarb mash into a small saucepan over medium heat.
• Bring to a rolling boil, and continue to boil for 5 minutes. Remove from heat.
• Stir in Strawberry Jello until completely mixed.
• Pour into a clean quart mason jar or heat proof container. Let cool before covering with lid.
• Refrigerate overnight so the jam can set up. Enjoy!
• Makes one quart of jam, one Tablespoon is a serving.

FLAVORFUL STRAWBERRY-RHUBARB JAM

Steps:

• In a Dutch oven, combine strawberries, rhubarb and lemon juice; stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 6 hot sterilized pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

STRAWBERRY-RHUBARB JAM

Steps:

• Toss the rhubarb, strawberries, sugar, lemon zest and juice and 3/4 teaspoon salt in a large saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the mixture to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. (See Cook's Note for flavor additions.) Bring the mixture to a boil and then reduce the heat to medium low, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 1 1/2 hours. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through the jam. If the jam holds its shape and thickness, remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator for up to 6 months.

STRAWBERRY-RHUBARB JAM

Steps:

• Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
• Combine strawberries, rhubarb, pectin, and lemon juice in a large saucepan, stirring to blend in pectin. Bring mixture to a boil over medium-high heat. Add sugar, stirring until sugar dissolves.
• Return mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam, if necessary.
• Ladle hot jam into a hot jar, leaving 1/4-inch headpsace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight.
• Place jar on a rack in a boiling-water canner. Repeat until all jars are filled. Water must cover jars by at least 1-inch before processing.
• Bring water to a full rolling boil over medium-high heat. Cover canner, and process jars for 10 minutes (time starts when full boil begins).
• Turn off heat, remove cover, and let jars cool in the water for five minutes. Then, remove the jars from the canner, and place on a towel on the counter to cool completely-do not retighten any bans that have loosened.
• Cool 12 hours. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label and store jars. Any jars that have not sealed should be stored in the fridge and eaten within a week.

STRAWBERRY RHUBARB JAM

Steps:

• Chop rhubarb into small pieces, and core and slice strawberries.
• Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the oven for 10 minutes at 275 degrees Fahrenheit. Boil the lids and rings in water for 10 minutes.
• Cook rhubarb, strawberries, sugar and lemon juice in a tall pot. Mash with a potato masher as fruit softens.
• Cook on medium high heat, stirring frequently. Add the pectin when the mixture boils.
• The pectin package says to boil for one minute, but I frequently find that my jam never sets with that short of a boil. I suggest boiling for 3-5 minutes.
• Turn off heat and pour jam into sterilized jars, leaving 1/4 inch headspace..
• Clean off any spillage on the rims with a clean cloth.
• Put on lids and secure with rims. Boil in water for 10 minutes. The water must be at least 1 inch over the top of the jars.
• Remove after 10 minutes and set jars on a clean towel. Do not tilt the jar as you remove it, as that could compromise the seal. Do not move jars for 24 hours.
• If you have any jars that don't seal, or a jar with too much headspace, put it in the fridge and use that one first.

STRAWBERRY RHUBARB JAM

Steps:

• Place the strawberries and rhubarb in a large microwave-able bowl. Sprinkle fruit with sugar and toss evenly. Microwave on high for 10 to 12 minutes.