HOMEMADE STRAWBERRY RHUBARB JELLY

#jamrecipes #jelliesandjams #howtomakejelly #canning
This STRAWBERRY RHUBARB JELLY recipe is so absolutely amazing, it’s the only one you’ll ever need to make!
We partnered with Redpath Sugar (www.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. 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 has another 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 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, hull and rough chop.
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.
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.
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 - 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.
JARS
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. 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 make 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.
Homemade STRAWBERRY RHUBARB JELLY is a taste sensation!
INGREDIENTS
6 cups (900 - 1,115 g) halved strawberries
6 cups (900 - 1,115 g) chopped rhubarb, cut to half-inch (1 cm) pieces
2 cups (500 ml) water
4 tbsp (57 g) powdered pectin
3½ cups (700 g) Redpath® Granulated Sugar
1 vanilla bean, split
INSTRUCTIONS
1) In a large heavy-bottomed pot, combine rhubarb, strawberries and water over high heat. Bring to a boil, reduce heat and simmer for 20 minutes. Use a ladle to skim any scum that might come to the surface.
2) Pour rhubarb juice into cheesecloth or jelly bag and let drip overnight in the refrigerator. Do not squeeze the bag.
3) Measure 4 cups (1 L) of rhubarb liquid and pour into a large heavy-bottomed pot. Scrape vanilla seeds out of the pods using a paring knife and add them to the liquid, along with the vanilla bean husk.
4) Add the pectin and stir the liquid with a wooden spoon until the pectin is dissolved and the vanilla seeds are distributed.
5) 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.
6) 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.
7) Ladle jelly into sterilized jars within ¼-inch (6 mm) of rim. Wipe the rims with a warm cloth.
8) Add the sterilized lids and the rings, tightening just until fingertip tight.
9) Leave jars undisturbed for 24 hours to set.
Nik joins the Redpath Baking School, as a guest instructor.
Click here for the video • Redpath's Strawberry R... .
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[@jinnidog5480]

Much love, happiness and peace to us all.

[@Weekendatthecottage]

You too, Jinni! Thanks for hanging out with us! Tell all your friends!

[@Paul-bw6eo]

I got hooked on the jelly cream cheese bagel,thanks Nik!🇨🇦👍

[@Weekendatthecottage]

Paul... swear... so frickin delicious!!!!

[@cassiejantzer3834]

I planted some rhubarb in my garden this year and can’t wait to try this recipe out!

[@Weekendatthecottage]

Cassie, you already know, your life is about to get very exciting (and more delicious!). Rhubarb is such a fabulous treat. We also have a wonderful galette recipe plus one for pie... for when you get done with the jelly! Thanks for writing in - YAY, you!!!!

[@gretchenharris734]

I love you!!

[@Weekendatthecottage]

Thanks, Gretchen... love you, too!

[@nursesheris8777]

If you put 1 or 2 pats of butter in the pot while simmering the foam will dissipate!

[@Weekendatthecottage]

Hey Nurse Sheri - thanks for writing in! Didn't know you could do that with a jelly... yippee! THANKS!

[@anthony5570]

😀

[@Weekendatthecottage]

Hope you enjoyed!