Rhubarb Strawberry Jelly
A vibrant, sweet-tart jelly combining fresh rhubarb and strawberries, perfect for spreading on toast or serving as a delightful dessert for spring gatherings.
Ingredients
Instructions
- Mix rhubarb and sugar together and let stand for 1 hour.
- Put the mixture over heat and bring to a boil.
- Boil for 12 minutes, stirring often.
- Remove from stove and immediately add strawberry jello.
- Stir until dissolved.
- Pour into sterilized jars and seal.
Tips & Substitutions
To enhance the flavor, consider adding a squeeze of lemon juice to the rhubarb and sugar mixture. If you don't have strawberry jello, raspberry or cherry jello can be great substitutes. For a twist, try incorporating some fresh mint leaves during the cooking process for added freshness. Make sure to properly sterilize your jars to ensure the jelly stays fresh longer.
Serving Suggestions
This rhubarb strawberry jelly is delightful spread on toast or biscuits. It can also be used as a filling for pastries or as a topping for yogurt or ice cream. For a refreshing twist, serve it alongside the Spring Herb Dip for a delightful appetizer spread at your next gathering.
Storage & Reheating
Store the sealed jars of jelly in a cool, dark place. Once opened, keep the jelly in the refrigerator, where it can last for up to a month. If you want to preserve it longer, consider freezing it in airtight containers, which can keep the jelly fresh for up to six months.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Strawberry Jelly contains roughly 517 calories, with 5g protein, 136g carbohydrates, and 1g fat. It is an excellent source of vitamin C (84% of the Daily Value), dietary fiber (50% of the Daily Value), and calcium (37% of the Daily Value), and a good source of potassium and protein. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just make sure to thaw and drain any excess water before mixing with sugar. This will help maintain the right consistency and sweetness in your jelly.
How can I tell if the jelly has set properly?
To test if the jelly has set, place a spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn't run back together, it's set. If not, you can cook it a bit longer.
What can I do with jelly that didn't set?
If your jelly didn't set, you can reheat it and add a bit more pectin or additional jello mix, then boil again. Stir continuously to ensure even distribution before pouring it back into jars.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).