I have been told this Strawberry Rhubarb Jam tastes just like Strawberry Rhubarb Pie but in a jar! So my favorite thing to do next to making a fresh Strawberry Rhubarb Pie or Strawberry Rhubarb dump cake is to make Strawberry Rhubarb Jam! Wipe the rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes. Any unsealed jars should be refrigerated and used promptly. So the end result of this recipe is a four to one ratio. To get the recipe for Strawberry Rhubarb Jam, click here. Although the addition of liquid pectin wouldn't be a bad idea in this recipe, it's not necessary. Also, I love how you talk about Trader Joe’s…. Add 1/2 cup water. It makes three pints. Ball Blue Book Strawberry Rhubarb Jam | Just A Pinch Recipes Set pot over high heat and bring to a rolling boil. The Strawberry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Original recipe yields 32 servings 1 ⅓ cups crushed strawberries (wash, hull, then crush one layer at a time using potato masher) ⅓ cup unsweetened fruit juice, thawed fruit … Bring to boil. Strawberry Rhubarb Freezer Jam With Less Sugar. Try their recipe for low-sugar Strawberry-Rhubarb Jam. Where do I get it, etc. This Strawberry Rhubarb Freezer Jam Recipe is my favourite rhubarb jam recipe, and, it uses much LESS SUGAR than most recipes!. Can I use half the amount of pectin? Tart, bright, and the very embodiment of spring, this low sugar strawberry rhubarb jam allows the fruit to lead the flavor charge. This site uses Akismet to reduce spam. Strawberry-Rhubarb Jam-making Directions. Thank you for sharing your wisdom and passion so freely????☺️???? When it comes to headspace, you need some in order to effect the seal. Yes. While the rhubarb is cooking, combine the sugar and pectin. I love that it is shelf stable and lasts us all Winter long! My name is Amber! Hi Marisa, Stir to combine. And when it is mixed with Strawberries we are talking heaven! Most every recipe I’ve found so far has a ton of sugar in it. For example, you can use a stevia product that measures like sugar. Chop rhubarb into small pieces, and core and slice strawberries. This rhubarb raspberry jam is a variation of another favorite jam – the rhubarb strawberry jam – which I have been making every spring for years now. You can use FRESH or rhubarb from your FREEZER for this jam recipe! Yes, 3 1/2 cups of sugar is a low sugar jam recipe! It’s part of the Pomona’s Pectin system. It is such an enjoyable experience to have that taste of summer all year long. A low sugar sweet and tart jam that will tickle your taste buds. Rhubarb is slightly bitter, but has a delicate flavor, and a lot of rhubarb jam recipes seemed to call for more sugar than normal, resulting in a very sweet jam. I am making my second batch of this jelly. Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Add the pectin when the mixture boils. https://melissaknorris.com/strawberryjamrecipewithoutpectinandlowsugar That’s what we’re doing this summer, and I tell you when the realization occurred to me that I couldn’t make rhubarb jam this year I almost had a meltdown. I used the no sugar pectin, did not overmash my fruit, and made according to direction. In a separate bowl, combine sugar and pectin. I appreciate any help you can give. Add water and pectin; stir until pectin dissolves. I’ve never been one to turn down the offer of produce, and so said yes. 3 cups sugar; 1/2 tsp. Once you see some thickening, remove the pot from the heat. This Strawberry Rhubarb Freezer Jam Recipe is my favourite rhubarb jam recipe, and, it uses much LESS SUGAR than most recipes!. The recipe I use is just from the back of the label, and any label will tell you how to make it. https://www.fillmyrecipebook.com/12-low-sugar-jams-jelly-recipes Hi Marisa, I started canning last year and made stacks of jars taller than I am—and I’m tall—using mostly your recipes! This jam is particularly good with nut and seed butters like this sunflower seed butter. I'm the same way, I prefer the less sugar because you can actually taste more of the fruit instead of just a lot of sugar. Be … But what if you’re cutting down on sugar, or trying to eliminate carbs? When you find yourself with a couple pounds of extra strawberries, this Low Sugar Balsamic Strawberry Rhubarb Jam is just the thing. Proudly Homemade Strawberry Rhubarb Jam from Ball® Fresh Preserving / Marisa / No Comments. Return the contents of the pot to an active boil and cook for an additional 2 minutes and then start looking for signs of thickening (it should be pretty clear as Pomona's pectin sets quickly). Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. No special equipment needed! I'm so glad your family loves it! I’ll send you a simple guide that will help you declutter your home and improve your life!Get the Free Decluttering Ebook by subscribing below. https://www.thespruceeats.com/low-sugar-fresh-fruit-jam-recipes-1135422 Reduce heat; cover and simmer 2 min. Too much and the jar won’t vent all the oxygen effectively and too little and the jar won’t seal. Strawberry Rhubarb Jam is Sweet, Tart, and No Pectin Needed! A tidge under or over … Put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). I am so excited you are on the internet!! https://www.thespruceeats.com/easy-rhubarb-freezer-jam-recipe-1327678 Measure 5 cups of prepared sauce into a bowl while it is still hot (be careful!). Step 1 - Pick the strawberries and rhubarb! Keep stirring the … Is pamona’s pectin a requirement? Strawberry Balsamic Jam: Reduce the lemon juice to 1 tbsp and add 3 tbsp good-quality balsamic vinegar. Ball Low Sugar Strawberry Rhubarb Jam Recipe. If the lid springs back the jar has not sealed. We respect your privacy. Canners will likely fall in love with Pomona’s Universal Pectin once they are introduced to it, understand its powers, and taste healthy, homemade jam undiluted by large amounts of added sugar. Then separately mix the pectin (a package and a half of the no-sugar needed pectin, about 10 tablespoons in total) with 1/4 cup of the sugar, and mix that into the bowl with the strawberries, rhubarb, etc. Prepare your jars and lids according to canning directions and have them ready to go. Add butter/margarine to help reduce foaming. The rhubarb should be cut into very small pieces. I am unsure what it is and how one gets their hands on it, but I will hopefully figure it out! Place in 2-qt. The rhubarb should be cut into very small pieces. I’d like a softer consistency so I can use it in yogurt or as a thicker sauce. Copyright © 2020 Busy Creating Memories | Layton, Utah | ALL RIGHTS RESERVED | Bamboo on Trellis Framework by Mediavine, KRAFT Macaroni & Cheese Dinner Chicken Casserole, See the Samsung SUHD TV Live now at Best Buy, Food Preserves -Canning, freezing, Jams, Etc, Sure Jell Fruit Pectin] or [No sugar needed Sure Jell Pectin. Fii I revive me for what may be an already answered question, but this is my first gander at Pomona’s and I am wondering if the calcium water called for is in the package with the Pomona’s pectin? Sub in 1 1/3 cups honey for the sugar and follow the recipe as written. Lightly mash the fruit with a potato masher and set the pan aside. For foolproof, easy and convenient jam making, commercial pectin is the way to go – especially if you’re new to jam making. Crush strawberries thoroughly. This homemade low sugar strawberry jam is glorious. Can you comment specifically on the appearance in this photo, and also refer me to any more detailed headspace help? Press jam button – the cook time will Add remaining sugar and simmer, stirring often, until thick. https://www.thespruceeats.com/low-sugar-fresh-fruit-jam-recipes-1135422 Is it no longer necessary to include lemon juice when canning jam? And so I opted for a ratio of four parts fruit to one part sugar, and used a bit of Pomona’s Pectin to establish the set. Balsamic vinegar accents the strawberry flavor and gives the jam a robust taste. Pectin is a soluble fiber that occurs naturally in fruits and vegetables. Reduce heat to medium-high and cook at a vigorous boil for 20 to 25 minutes, until the volume has reduced by at least one-third. At the end of the class, as we were cleaning up, the event organizers asked me if I might like to take home some farmstand strawberries and several stalks of rhubarb grown right in the garden. If I’m okay with a sauce/compote texture instead of set jam, is it okay to leave out pectin in this (or any other) recipe? A Very Easy No-Cook Rhubarb Jam Recipe Using Less Sugar. In these photos it looks like you have almost no headspace. Homemade low sugar strawberry jam! Plus I like how the fruit flavor comes through better in a low sugar jam. https://www.fillmyrecipebook.com/12-low-sugar-jams-jelly-recipes Like most jams, this one will keep about a year on the shelf. How many jars and what size does it yield? https://foodchannel.com/recipes/ball-strawberry-freezer-jam Lemon juice has always been optional with high acid preserves. Hi! Required fields are marked *. Whatever you like. I’ve been using your book for a few seasons now. I am passionate about photography, crafting, baking, and helping families make cherished memories from every day, ordinary moments. I’m confused. You should end up with around 1 litre (4 cups / 32 oz) of mashed strawberries. I winged the lemon, juice, adding probably 1/4 Cup., and cooked the jam mixture at a low rolling boil for a bit onger than suggested - about 40 minutes - and it passed the 'line on a plate' test beautifully. If you’re okay with that, then feel free to leave the pectin out. Add 1/2 cup sugar to boiling strawberry mixture. Storage: If only making one batch, you can store the jars in the refrigerator and consume within a few weeks. Add strawberry gelatin and stir until completely dissolved. My rhubarb ebook includes a recipe for rhubarb jam that does not require any commercial pectin. Sprinkle pectin evenly over bottom of the Pot fitted with the Stirrer. Finely chop unpeeled Press jam button – the cook time will automatically default to 21 minutes. If you process your strawberry rhubarb jam in a hot water bath, it should keep for up to two years, as long as you store it in a relatively cool, dark place. I love making small batches of jams and jellies. But it’s always such a temporary seasonal enjoyment. saucepot; set aside. This recipe doesn't need extra pectin. When the time is up, remove the jars and set them on a folded kitchen towel to cool. And since the rhubarb is quite tart, it’s just not necessary here. I love Rhubarb! Finely chop unpeeled rhubarb. Rhubarb is low in pectin, which is why you'll often see rhubarb jam recipes that include liquid or powdered pectin. So in the dead of winter we pop open a jar and spread it on our toast or biscuits or waffles. It would make an excellent middle layer in these jam bars. I have a quirky obsession with BBC comedy and classics, Dr. Pepper, and chocolate. It’s sweet and gooey and the rhubarb adds just enough tartness to make it perfect. Your email address will not be published. Thanks in advance. But if the Strawberries are ripe with a great flavor you shouldn’t need any more sugar. 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