Strawberry Rhubarb Jam {Low-Sugar} – Sustainable Cooks


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Selfmade Strawberry Rhubarb Jam is a scrumptious unfold for toast, yogurt, or dessert recipes. Due to the low-sugar recipe, this jam tastes recent and brilliant, identical to actual fruit.

Multiple jars of strawberry rhubarb jam on a white board and a biscuit

These magical few weeks when strawberries and rhubarb are ripe on the identical time simply begs for baking and jam-making.

When you’ve already made at the least one gluten-free strawberry rhubarb crisp, it’s time to make strawberry rhubarb jam!

JAM EQUIPMENT

  • Jars! Canning jars solely (don’t use leftover mayo, jam, or pasta sauce jars from the shop). I like to recommend 8 oz jam jars, or pints if your loved ones goes by means of jam shortly.
  • Clear, by no means earlier than used canning lids
  • Canning rings
  • Pomona’s Pectin (or one other low-sugar pectin model)
  • Water bathtub canner or deep stockpot with a jar rack. 
  • Massive saucepan. I am keen on my dutch oven for thus many causes, and jam season is one other a kind of causes! Having a large pot with excessive sides is finest for making jam because it permits the jam to course of at a rolling boil with out slopping over the edges.
  • Ladle
  • Funnel
  • Jar lifter
  • Clear washcloths and towels
  • Medium mixing bowl
  • One thing to stir with (I like this thingy)
  • Knife and reducing board
  • Comfortable sneakers

Try this Canning Provides and Tools Record for an in depth clarification of all of the provides and types I like to recommend, in addition to concepts on the place to search out objects totally free/low cost.

HOW TO MAKE STRAWBERRY Rhubarb JAM

*I’ll stroll you thru it right here with some photographs and suggestions, and also you’ll additionally discover a printable recipe card on the backside of the publish with precise measurements, and many others. You can even click on “leap to recipe” to skip down.

CANNING PREP

Put together your water bathtub canner by filling it midway with water, and setting it on the range. Flip the burner to excessive. As soon as it reaches a boil, scale back it to simmer. You wish to maintain the water scorching in order that the whole lot is prepared when the jam is.

Wash and clear your jars. You’ll wish to maintain them heat to keep away from having them crack when positioned within the canner. You’ll be able to fill them with scorching water, or place them on a tray within the oven at 170˚F.

Wash your lids and set them apart in a clear place. You now not have to simmer lids in water to maintain them sterile. Woot!

Making the jam

Rinse the strawberries. Take away the tops, reduce in half (or quarters for giant berries), and place in a bowl. Gently mash with a potato masher or pastry cutter till it yields 2.5 cups of mashed berries.

You can even “cheat” and begin with Strawberry Puree or Frozen Strawberries in Syrup if you have already got some readily available.

Add the rhubarb to a heavy-bottomed saucepan with 1/2 cup of water. Prepare dinner on medium warmth, stirring usually till the rhubarb softens. You’ll want about 4 cups of recent sliced rhubarb to yield 1.5 cups of cooked rhubarb. Stir within the mashed strawberries and proceed to prepare dinner the combination till the fruits are mixed.

Sustainability Tip

Sustainability Tip

Utilizing frozen strawberries and frozen rhubarb will work nice on this recipe AND they’re straightforward to supply out of season.

There isn’t a have to thaw the berries or rhubarb earlier than beginning to prepare dinner the jam. There can be a little bit of water that releases from the fruit because it cooks, so both skim that off or permit the jam to prepare dinner for an extra jiffy till the additional liquid has evaporated.

In a small bowl, mix 1/2 tsp calcium powder (within the Pomona’s Pectin field) with 1/2 cup cool water to create calcium water. If you’re utilizing one other low-sugar pectin model, comply with the steps on their packaging.

Packets of Pomona's Pectin and calcium water on a grey cloth

In a separate bowl, mix sugar and pectin. Put aside. To forestall clumping, Pomona’s should be blended along with your sweetener earlier than being added to the fruit.

Add the lemon juice and calcium water to the pot with the rhubarb and strawberries, stir. Add the sugar/pectin combination, and produce to a rolling boil. Stir continuously for 3 minutes, turning down the burner to medium if the jam begins popping.

Professional tip: truly set a timer and stir for the complete three minutes. The fixed stirring prevents the jam from burning, and the sustained cooking time is vital to assist the jam set.

5 photos showing the process of making rhubarb strawberry jam

Professional tip: a rolling boil means no quantity of stirring will cease the effervescent. Use a protracted spoon or spatula to keep away from any jam popping onto your hand. 

At this level, flip the burner below the canner again as much as excessive and get that water boiling once more.

Take away the jam pot from warmth, and stir gently for five extra minutes. On the finish of the 5 minutes, skim any foam that continues to be.

Professional tip: if you happen to’d prefer to freeze your jam, go forward and put it in jars now, allow them to cool, and pop them within the freezer. Learn on solely if you wish to can your jam.

Canning Strawberry Rhubarb Jam

Utilizing the funnel and a ladle, add the jam to your ready jars, leaving 1/4 inch of headspace on the high. Headspace is the quantity of room between the highest of the meals, and the rim of the jar.

Utilizing a moist clear rag, wipe the rim to verify there isn’t any sticky jam on there. 

Place a clear lid on the jar after which a hoop. Tighten the ring to fingertip tight. Fingertip tight = tight however not so tight {that a} regular human couldn’t budge it. We’re not utilizing Andre the Big stage power on this.

3 photos showing the process of putting jam in jars.

Utilizing canning tongs, add jars to the boiling water, and put the canner lid on. Professional tip: it’s essential to have at the least 1 inch of water over the tops of the jars for secure canning.

Deliver the water within the canner again to a rolling boil after which decrease your jars into the canner utilizing a jar lifter. Put the lid on the canner.

Processing occasions will range based mostly on altitude. See the chart beneath. Professional tip: the water should return to a rolling boil within the canner earlier than you can begin the timer.

Processing Instances for Strawberry Rhubarb Jam

As soon as the jam has processed, take away the canner from the burner, and thoroughly take away the lid of the canner (Professional tip: use oven mitts to take the lid off as a result of the steam is tremendous scorching).

Utilizing canning tongs, rigorously take away the jars, and place them on a thick towel in a spot the place they are often undisturbed for 12 hours.

After the jars have rested for about 12 hours, press down in the midst of every lid. If it “offers” in any respect, the jar didn’t seal. Both get pleasure from it that day, put it within the fridge, or reprocess it.

What if my jars don’t seal?

Should you’ve appropriately processed the jam, and the lids nonetheless didn’t seal, you may reprocess them.

Double-check to verify there aren’t any:

  • Chips within the rim of the jar
  • Dried jam on the rim (something between the rim and the lid could stop a seal).

Finest practices would contain utilizing brand-new lids for reprocessing. Put aside the previous lids to make use of for dry storage (associated: Pantry Necessities for the Residence Prepare dinner).

If the jars don’t seal on the second try, you seemingly have a foul batch of lids, or your canning course of has a step lacking. E mail me and we’ll attempt to troubleshoot what’s going on.

For unsealed jars, you may place them within the fridge. Eat the jam inside three weeks. Or freeze for as much as 6 months.

Storage for Selfmade Jam

As soon as the jars have sealed and cooled, take away the rings. Label and retailer sealed jars in a cool (finest outcomes are 50-70˚F) darkish place for as much as 12-18 months.

If in case you have the area accessible, don’t stack the jars on high of one another greater than two jars excessive.

PRO TIPS/RECIPE NOTES

  • Should you desire a tarter strawberry rhubarb jam, use 2.5 cups of cooked rhubarb and 1.5 cups of mashed strawberries.
  • You’ll be able to maintain an opened jar within the fridge for as much as a month. Sealed and processed jars are safely saved at room temperature for 12-18 months.
  • Jam is finest when made in small batches. Keep away from doubling or tripling the recipe.
  • The blended calcium water will final for 3 months within the fridge. Shake nicely earlier than utilizing it for different recipes like Low-Sugar Strawberry Jam.
  • You’ll be able to scale back the sugar to 1 cup if desired however you would want to prepare dinner the jam down for 8 minutes as an alternative of three.

MORE GREAT RECIPES LIKE THIS

rhubarb strawberry jam on a biscuit

Forestall your display screen from going darkish

Prep for Canning

  • Put together water bathtub canner by filling it midway with water, and setting it on the range. Flip the burner to excessive. As soon as it reaches a boil, scale back it to simmer. You wish to maintain the water scorching in order that the whole lot is prepared when the jam is.

  • Wash and clear your jars. Fill with scorching water or maintain them heat in a clear dishwasher or oven.

  • Wash your lids and put aside in clear place.

Making the Jam

  • Rinse the strawberries. Take away the tops, reduce in half or quarters, and place in a big bowl.

    2.5 cups strawberries

  • Gently mash with a potato masher or pastry cutter till it yields 2.5 cups of mashed berries.

  • Add the clear chopped rhubarb to a heavy-bottomed saucepan with 1/2 cup water.

    4 cups chopped rhubarb, 1/2 cup water

  • Prepare dinner on medium warmth, stirring usually till the rhubarb softens.

  • Stir within the strawberries and proceed to prepare dinner the combination till the fruits are well-combined.

  • In a small bowl, mix 1/2 tsp calcium powder from the Poman’s Pectin field with 1/2 cup cool water to create calcium water.

    1/2 cup cool water

  • In a separate bowl, mix 1.5 cups of sugar and Pomona’s pectin. Put aside.

    1.5 cups sugar, 3 tsp Pomona’s Pectin

  • Add 2 tbsp lemon juice and calcium water to the pot with the rhubarb and strawberries, stir.

    2 tbsp bottled lemon juice, 3 tsp calcium water

  • Add the sugar/pectin combination, and produce to a delicate rolling boil.

  • Stir continuously for 3 minutes, turning down the burner to medium if the jam begins popping.

  • Take away from warmth and proceed stirring for five extra minutes. On the finish of the 5 minutes, take away any foam that continues to be.

  • At this level, flip the burner below the canner again as much as excessive and get that water boiling once more.

Canning the Jam

  • Utilizing the funnel and a ladle, add the jam to your ready jars, leaving 1/4 inch of headspace on the high. Headspace is the quantity of room between the highest of the meals, and the rim of the jar.

  • Utilizing a moist clear rag, wipe the rim to verify there is no sticky jam on there.

  • Place a clear lid on the jar after which a hoop. Tighten the ring to fingertip tight.

  • Utilizing canning tongs, gently place your jars within the canner. Put the lid on, and set your timer. Professional tip: the water should return to a boil within the canner earlier than you can begin the timer.

  • Course of half-pints and pints based mostly on the elevation information beneath:*0-1,000 ft – Half-Pints & Pints =5 min *1,001-6,000 ft – Half-Pints & Pints =10 min *6,000 ft+ – Half-Pints & Pints =15 min 
  • As soon as the jam has processed for the suitable period of time, take away the canner from the burner, and thoroughly take away the lid of the canner (Professional tip: use oven mitts to take the lid off as a result of the steam is tremendous scorching).

  • Utilizing canning tongs, rigorously take away the jars, and place them on a thick towel in a spot the place they are often undisturbed for 12 hours.

  • After the jars have rested for about 12 hours, press down in the midst of every lid. If it “offers” in any respect, the jar did not seal. Both get pleasure from it that day, put it within the fridge, or reprocess it.

  • As soon as the jars have sealed and cooled, take away the rings. Label and retailer sealed jars in a cool (finest outcomes are 50-70˚F) darkish place for as much as 12-18 months.

  1. Makes 5, 8 oz jars.
  2. Should you desire a tarter strawberry rhubarb jam, use 2.5 cups of cooked rhubarb and 1.5 cups of mashed strawberries.
  3. Jam is finest when made in small batches. Keep away from doubling or tripling the recipe.
  4. Will final for 1 month within the fridge or 12 months sealed and at room temperature.
  5. Diet values are an estimate solely.

Serving: 1tbspEnergy: 26kcalCarbohydrates: 7gProtein: 1gFats: 1gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 1gSodium: 1mgPotassium: 22mgFiber: 1gSugar: 6gVitamin A: 5IUVitamin C: 5mgCalcium: 4mgIron: 1mg

Diet info is robotically calculated, so ought to solely be used as an approximation.

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