Low Sugar Strawberry Rhubarb Jam Recipe
Make your own low-sugar strawberry rhubarb jam at home. Our easy-to-follow recipe will guide you through the process of making this homemade jam, perfect for breakfast or afternoon tea.
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.