Strawberry Rhubarb Jam Recipe

Strawberry Rhubarb Jam (With Low Sugar Option)

WebJun 17, 2023 · Add a few inches of water to your water bath canner and place jars (filled about half full with water) into the canner. Turn the heat on to low and let the jars sit until …

Rating: 3.9/5(43)

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Strawberry Rhubarb Jam The Country Cook

WebApr 26, 2021 · In a large saucepan, combine frozen strawberries, frozen rhubarb, undrained can of crushed pineapple, and sugar. Bring to a boil …

1. n a large saucepan, combine frozen strawberries, frozen rhubarb, undrained can of crushed pineapple, and sugar.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat and simmer for 15 minutes. Continue to stir occasionally.
4. Using a spoon or potato masher; crush strawberry and rhubarb pieces and continue to simmer for 5 minutes.

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Easy Strawberry Rhubarb Jam (video) Tatyanas …

WebJul 12, 2021 · Add the sugar and pectin to fruit and use a spatula to combine everything together. Bring the fruit to a boil over medium-high …

1. This recipe can be increased and used for larger batches of jam! Just follow the same ratio of sugar to fruit to pectin. Make sure to follow the instructions on the back of your pectin box to determine the sugar to fruit to pectin ratio. I used Certo Liquid Pectin, regular strength. Liquid, powder or low-sugar varieties can be used.
2. Dice the strawberries and rhubarb into pea-sized pieces. Make sure to measure the fruit as you add it into a medium-sized pot. Add the sugar and pectin to fruit and use a spatula to combine everything together. Bring the fruit to a boil over medium-high heat, then reduce the heat to medium-low and simmer for a minimum of 10 minutes. As the jam cooks, use a spoon to skim off any foam that forms on the surface and discard.
3. As the jam cooks, prepare your jars and lids. For conventional jam, use glass jars; for freezer jam, use freezer-safe plastic jars that are shatter resistant. Place the lids into a bowl filled with boiling water and let stand. To sanitize the jars, rinse them with boiling water 2 to 3 times. Invert the jars onto a clean towel and let the water drain. Sanitize both glass and plastic jars! Watch my video recipe to see how it's done!
4. For conventional jam: Once jam is cooked, use a small ladle to transfer it into the sanitize jars. Fill the jars almost to the top, leaving about 1 to 2 cm of space at the top. Next, use a clean towel or paper towel and clean up any jam that settled onto the lip of the jar. Use tongs to lift the lids out of the boiling water, place on top and secure with a screw lid. Invert the jars of jam onto your counter and let them sit for 2 to 4 days. As the jam cools, the lid will self-seal. Once the jam is sealed, remove the screw lid, wipe down with a clean towel to prevent rust and re-secure. Store in pantry away from sunlight or heat.

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