Low Sugar Strawberry Rhubarb Jam
Try this Low Sugar Strawberry Rhubarb Jam recipe, or contribute your own.
Try this Low Sugar Strawberry Rhubarb Jam recipe, or contribute your own.
- Carbohydrate 10.296546799 g
- Cholesterol 0 mg
- Fat 0.45359237 g
- Fiber 4.08233122185515 g
- Protein 2.041165665 g
- Saturated Fat 0.12020197805 g
- Serving Size 1 1 pints (or 4 half pint jars) (752g)
- Sodium 27914.8319276065 mg
- Sugar 6.21421557714485 g
- Trans Fat 0.0204116566500001 g
- Calories 48 calories
Step-by-step
- Sanitize your jars and lids for preserving (I usually run them through a dishwasher cycle on the top rack with heated dry and leave it closed until time to fill), and fill a large, deep pot with water. Set the pot (your water bath canner) over medium high heat while you make the jam. It takes a long time for the water to come to a boil!
- Combine the strawberries, rhubarb, and cranberry juice in another pot. If you don't want chunks of fruit in your preserves, mash the strawberries first using a potato masher. I like the fruit bits, so I don't mash.
- Bring just to a boil and stir in the pectin.
- Add the sugar and return the jam to a full rolling boil. Boil hard 1 minute, stirring constantly.
- Remove from the heat and skim off any foam that has formed.
- Ladle hot jam into your sanitized jars, leaving ⅛ inch head space.
- Wipe the rims with a clean kitchen towel and cover with a lid and band. Tighten the band to fingertip tightness, that's not super tight, just to the point where it's fitted.
- Place the filled jars into your water bath canner (which should have a nice steady boil by now) and make sure that the jars are covered by 1-2" of water. If they aren't, add more water, and bring the temperature back up to a steady boil.
- Process jars for 10 minutes.
- Turn off heat, remove lid and let jars stand for 5 minutes.
- Using a jar lifter, remove the jars carefully from your canner and place on a rack or clean kitchen towel in an out of the way place to cool. They should not be disturbed for the next 24 hours. You'll start to hear the lids "popping" in a bit as they seal.
- After the resting/cooling time, check the lids, they shouldn't move up and down. Remove the bands to confirm a good seal, clean the jars, replace the bands if desired, and store in a cool dark place up to one year. Refrigerate immediately after opening, and use within 3 weeks.
My Low-Sugar Strawberry Rhubarb Jam Adventure: A Homemade Delight
As a busy working mom, finding time for anything beyond the daily grind can feel like a Herculean task. But lately, I've discovered the simple joy of creating something delicious and homemade in my spare moments. And this low-sugar strawberry rhubarb jam? It's become my latest obsession. It all started with a yearning for a healthier, less sugary spread for my morning toast. I’m always on the lookout for ways to improve my family's diet, and store-bought jams often contain alarming amounts of added sugar. So, I embarked on a culinary adventure to make my own, focusing on reducing the sugar content without sacrificing flavor. The result? A delightful jam that's both satisfying and surprisingly easy to make.
The process itself became a mini-therapy session for me, a welcome break from emails and deadlines. The vibrant colors of the strawberries and rhubarb, the fragrant steam rising from the pot – it all contributes to a sense of calm and accomplishment. And of course, the ultimate reward is the taste. This jam is a perfect balance of tart and sweet, with a delightful texture that's neither too chunky nor overly smooth. I've used it on everything from toast to yogurt, even as a glaze for my homemade chicken. My kids, who are notoriously picky eaters, actually asked for more, a feat that's worth its weight in gold.
Beyond the Kitchen: A Reflection on Making Time
More than just a recipe, this jam represents something deeper for me. It's a reminder that even amidst a hectic schedule, there’s always room to make time for things that bring us joy. It’s about slowing down, appreciating the simple things, and connecting with a more traditional way of life. The act of preserving fruits, of transforming fresh ingredients into something lasting and delicious, feels incredibly satisfying. It's a way of honoring the bounty of nature and connecting with a heritage of homemaking. I've discovered that it’s not just about creating a healthy and tasty jam, but about cultivating a sense of purpose and satisfaction, one spoonful at a time.
This low-sugar strawberry rhubarb jam has become more than just a recipe; it’s a part of my routine, a small act of self-care, a way to nurture my family, and a testament to the magic that can be found in the simplest of things. The time spent creating it, the satisfaction of seeing the jars sealed and ready, and the delicious taste of the final product—all add up to a far richer experience than I ever anticipated. And who knows, maybe next I'll tackle some pickled cucumbers.
Tips and Tricks for Jam-Making Success
Here are a few tips I’ve learned along the way to help you create your own perfect batch of low-sugar strawberry rhubarb jam:
- Use ripe, but not overripe, fruit: Overripe fruit can lead to a less-than-ideal texture and flavor.
- Properly sterilize your jars: This is crucial for preserving the jam and preventing spoilage. I prefer using a dishwasher with a heated dry cycle, as mentioned in the recipe.
- Don't skimp on the pectin: Pectin is the natural gelling agent in fruits, and it's essential for achieving the right consistency. Make sure you use the recommended amount.
- Stir constantly during the boiling process: This helps to prevent burning and ensures even cooking.
- Properly seal the jars: This is crucial for preventing spoilage. Listen for the "pop" sound as the jars seal.
I encourage you to experiment with different fruit combinations and sugar substitutes. The beauty of homemade jam is that it's highly customizable. So go ahead, unleash your inner chef and enjoy the sweet rewards of your efforts! Happy jam-making!
