This recipe for canning strawberry jelly with rhubarb will stock your pantry with freshly preserved fruit that makes the most of a classic springtime pairing.
Get the most out of your crops and use this chart from the United States Department of Agriculture to determine the hot pack processing times for home canning strawberry jelly with rhubarb.
Chart From the United States Department of Agriculture
Put your leftover fruit crops to good use by home canning. Canning jelly makes it easy to preserve mixtures of tasty fruits that you may have never had before. Take advice from the United States Department of Agriculture with their Complete Guide to Home Canning. This detailed excerpt describes how to can strawberry jelly with rhubarb and will give you great results in a water bath canner. Try this and our other canning resources to help you stock up after each harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can strawberry jelly with rhubarb.
Yield: About 7 half-pints
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. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process.
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