1/4 cup low carb sugar ** (Swerve, Lakanto or sugar if not low carb) 1/4 cup water 1 tbsp lemon juice 3/4 tsp Knox Gelatin powder US Customary – Metric Instructions Sprinkle the gelatin over the lemon juice to …
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Whether you’re using a low sugar or full sugar recipe, the first step to making rhubarb jelly is to extract the juice from the rhubarb. Start by placing about 2 pounds of chopped rhubarb in a saucepan with a quart of water (4 cups).
1 Prepare a boiling water bath canner and enough jars to hold 3 pints of product. 2 In a low, wide, non-reactive pot, combine the strawberries, rhubarb, 1 3/4 cups sugar, and the calcium water. ... 3 Set pot over high heat and bring to a rolling boil. ... More items...
Add the pectin when your rhubarb is at a rolling boil and start a timer for 2 minutes. When the timer stops, remove from the heat. Step 4: bottling your beautiful sugar-free rhubarb jam. Use a jar funnel (these things make filling canning jars a breeze) and a ladle and fill your sterilized mason jars. This recipe made exactly 4 cups of rhubarb jam.
The flavor of rhubarb is delicate, and it’d easily become washed out if canned in water or syrup. It’s best to can rhubarb in its own juices. Rather than juicing rhubarb, it’s actually best to macerate the rhubarb in sugar before canning. The sugar draws out the natural juices in the rhubarb and toughens up the cells of the plant at the same time.