How to Make Low Sugar Strawberry Rhubarb Jam
Making your own jam at home is easy and a good way to use the abundant fresh fruit of the season. Using less sugar makes a fresher tasting jam. Jam preserves the taste and flavor of fruit and makes breakfast in summer more interesting and flavorful. Use jam over toast or in a pie filling for a unique taste. This recipe will yield 2 pints of yummy low sugar strawberry rhubarb jam.
Things You'll Need
- 4 cups strawberries
- 2 cups rhubarb
- 5 tsp. pectin
- 3 tsp. water
- 1 1/2 cups sugar or sugar substitute
Instructions
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Clean and hull the strawberries. Wash and chop the rhubarb into 1-inch pieces.
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Boil the fruit and water till bubbling. Add sugar and pectin, and bring to a boil again so that the sugar dissolves well.
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Sterilize glass bottles or mason jars to store your strawberry rhubarb jam. Boil the bottles in water for 10 minutes so that they are clean and free of impurities.
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Heat the jar lids in a separate pan so that they are sterilized as well.
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Cook the jam until the fruit is soft and well done. This will take about 15 minutes.
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Fill the glass jars with jam, leaving about 1/2 inch of space from the rim. Screw the lids on the jars and place in boiling water for 10 minutes to seal them well.
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