How To Make Low Sugar Strawberry Rhubarb Jam For Canning
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The other day, someone asked us for an easy jam recipe to make with their grandkid. Since blueberries are still out of season around here, we suggested strawberry rhubarb jam. Then we realized we didn’t have a recipe to share! So, after a quick trip to the local farmers’ market, followed by a couple of hours in the kitchen, we’re thrilled to share with you our canning recipe for rhubarb and strawberry jam.
But what makes our jam recipe special, you may ask? It’s all about the sugar, or rather the lack of it! Most strawberry rhubarb jam recipes use a one-to-one ratio of fruit to sugar, but we cut the sugar by 60%. This makes our jam not just tasty, but healthier too. So grab your strawberries and rhubarb, and let’s get jamming!
Yield:
The specified in this jam recipe quantity of ingredients should yield enough jam to fill four 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.
Low Sugar Strawberry Rhubarb Jam Recipe
Ingredients
- 2 lb. strawberries
- ¾ lb. rhubarb
- 1 lb. granulated sugar
- 1 ½ tbsp. powdered fruit pectin
- 3 tbsp. lemon juice
Instructions
Prepare rhubarb and strawberries:
- Thoroughly wash the rhubarb and peel off the tough outer skin. Chop the peeled rhubarb into small pieces.
- Wash the strawberries and remove any blemishes and stems. Then chop them into small pieces as well.
- In a large, heavy-bottomed pot, combine the chopped rhubarb, strawberries, half of the granulated sugar, and lemon juice.
- Set the mixture aside for 4 hours or even overnight. This allows the sugar to draw out the natural juices from the strawberries and rhubarb.
Cooking the strawberries rhubarb jam:
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring frequently to ensure the sugar dissolves completely.
- Once boiling, reduce the heat to low and let it simmer uncovered. As it simmers, you’ll notice foam forming on the surface. Carefully skim off the foam and discard it.
- Continue cooking the jam for 25 minutes, stirring occasionally to prevent sticking.
- Combine the remaining sugar and pectin, then add it to the cooking jam. Stir well to ensure the pectin is fully dissolved.
- Continue cooking the strawberry rhubarb jam for an additional 8 minutes.
- To check if the jam is ready, perform a "chill plate test." Place a small plate in the freezer for a few minutes to chill. Spoon a small amount of the hot jam onto the chilled plate and let it cool for a minute. Run your finger through the jam—if it holds its shape, it's ready. If it's still runny, continue cooking for two more minutes and test again.
- Ladle the hot jam into the sterilized jars. Wipe the jar rims clean, seal with the lids, and process using your preferred canning method.
Choose your preferred canning method to preserve your jam
For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:
0 – 1,000 ft: 5 mins
1,001 – 6,000 ft: 10 mins
Altitudes Above 6,000 ft: 15 mins
Frequently asked questions
How do I increase the batch size of this jelly?
To increase the batch size, increase the ingredients proportionally. Critically, you need a bigger pot to fit all the ingredients and ensure that the level of jam is the same as before. Cooking time will be a bit longer for a larger batch if your pot isn’t big enough to keep the level of jam the same as before.
We strongly recommend doing a chilled plate for the large batches to ensure that the jam is set to your liking.
Why my strawberry rhubarb jam didn’t set?
There are several reasons why rhubarb strawberry jam may not set properly:
- Compared to other fruits, both rhubarb and strawberries are relatively low in natural pectin. Pectin is a natural thickening agent that helps jams and jellies set. If there’s not enough pectin in the fruit mixture, the jam may not gel properly. If you use less pectin than we recommend in our recipe, you may end up with runny jam.
- Additionally, it is critical to maintain the recommended in the recipe sugar-to-fruit ratio. Unfortunately, there’s no magic. You can’t skip both sugar and pectin and make a shelf-stable jam.
- Lastly, remember, like all jams, this strawberry and rhubarb jam needs to be cooked for the right amount of time to reach the gel point. If it’s undercooked, the mixture won’t set properly.
Can you freeze strawberry rhubarb jam?
This is one of those jams that many people choose to freeze instead of can. If you plan to freeze it, firstly, make sure that you use instant pectin instead of classic powdered pectin. Also, remember to let the jam cool completely before freezing. This prevents condensation from forming inside the containers, which can lead to freezer burn.
Can you make strawberry and rhubarb jam without pectin?
Pectin is a natural thickening agent found in many fruits, including strawberries. However, strawberries are naturally low in pectin compared to other fruits like apples or citrus fruits. Rhubarb is a vegetable and also does not have much pectin. When making rhubarb and strawberry jam, especially if you’re not adding pectin, you will have to add sugar and may need to cook the jam longer to help it thicken naturally.
How can I use this jam?
There are many ways to enjoy strawberry and rhubarb jam. Here are some ideas for you:
- On your morning toast or muffin: Enjoy the classic combination of strawberry rhubarb jam spread on toast, bread, or English muffins. We also love this jam served over crumpets, especially when combined with Devon cream
- Swirl into Yogurt: Add a spoonful of strawberry rhubarb jam to plain yogurt and swirl it in
- Fill Pastries or Thumbprint Cookies: Use strawberry rhubarb jam as a filling for pastries like turnovers, Danish pastries, or thumbprint cookies. Because of its thick consistency, this jam also works well in rugelach pastries
- Stir into Oatmeal or Porridge: Mix strawberry rhubarb jam into hot oatmeal or porridge for a comforting breakfast option, great on those cold winter days.
