Strawberry Rhubarb Jelly
6 cups of jelly
at least 12 hours (overnight)
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
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.
- 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.