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This delightful strawberry rhubarb jelly is your ticket to a deliciously tangy and sweet experience that transports you to a sunny spring day, no matter the season. Imagine spreading this delectable jelly over freshly toasted bread, making your pastries pop, or even sneaking in a spoonful as a sweet treat. The beautiful harmony between strawberries and rhubarb will have you twirling around the kitchen with joy—perfect for gifting or simply treating yourself!
Start by thoroughly washing the strawberries and rhubarb under cold water. Remove the strawberry stems and chop the rhubarb into small, even pieces.
In a large pot, combine the prepared strawberries and rhubarb with the water. Bring to a gentle boil over medium heat and cook until the fruit is soft, about 15 minutes.
Mash the softened fruit mixture with a potato masher to release more juices.
Stir in the granulated sugar and lemon juice, making sure the sugar is dissolved completely.
Return the mixture to a boil. Gradually stir in the pectin, continuing to stir as the mixture reaches a full rolling boil that cannot be stirred down.
Boil hard for 1 minute, stirring constantly to prevent sticking.
Remove the pot from heat and skim any foam off the surface with a spoon.
Carefully ladle the hot jelly into prepared jars, leaving a 1/4-inch headspace. Wipe the jar rims clean and seal with lids and rings.
Process in a boiling water bath for 10 minutes to ensure safe preservation.
Let the jars cool completely at room temperature before storing them in a cool, dark place. Refrigerate any jars once opened.
