Strawberry Rhubarb Jelly

Strawberry Rhubarb Jelly

Take advantage of the seasonal rhubarb by making some jelly to last you the summer. The beautiful jewel tone of the jelly and the delicious taste will make this a summertime tradition for you.

YIELDS

6 cups of jelly

PREP TIME

at least 12 hours (overnight)

COOK TIME

30 minutes

INGREDIENTS

What you need

  • 1 metre of cheesecloth, three layers thick (or a jelly bag), wet and spread in a colander or strainer placed over a large jug that can contain the liquid
  • a bowl or pitcher to catch the liquid (about 4-5 cups)
  • 6 cups (900-1,115 g) chopped rhubarb, (12 in/1 cm pieces)
  • 6 cups (900-1,115 g) halved strawberries
  • 2 cups (500 ml) water
  • 1 vanilla bean, split
  • 4 tbsp (57g) powdered pectin
  • 3½ cups (700 g) Redpath® Granulated Sugar

INSTRUCTIONS

How to Prepare

1. In a large heavy bottomed pot, combine rhubarb, strawberry, and water together over high heat. Bring to a boil, reduce heat and simmer for 10 minutes. Skim any scum that might come to the surface with a ladle.

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.

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 jars within ¼ inch (6 mm) of rim. Wipe the rims with a warm cloth. Add the lids and the rings, tighten just until finger-tip tight.

CHEF'S TIPS

 

  • Be sure when draining the fruit mixture to not squeeze the bag or force the contents through the sieve. The jelly will not be transparent and jewel-like if the fruits are forced.
  • Strawberry Rhubarb jelly tastes amazing with goat cheese, crackers, and a glass of rosé wine.