Top with lids and screw on rings. Step 2 I'm the author of Mom's Authentic Assyrian Recipes. No gift befits the food-obsessed people in your life like a cookbook. So I decided to elbow my way in and get in on the fun. Make homemade Strawberry Rhubarb Jam from fresh rhubarb, strawberries, sugar and lemon without pectin! 2 lbs fresh rhubarb cut into 1/2-inch pieces (about 6 cups) 1 lb fresh strawberries, hulled and diced (about 3 cups) 1/2 cup water; 2 cups sugar; 1/4 cup fresh lemon juice; Instructions. To make the jam: Cut strawberries in half and use a potato masher to crush. Place the lemon seeds inside a tea ball or soup bag and add to the pot. Looks like I'll need to make a 7-up pound cake to drizzle it over. If you want a solid, jelly type of strawberry jam then try this recipe instead but it uses pectin and higher amounts of sugar to get that nice, firm jell.. If you prefer sweeter jam, add an additional cup of sugar and use 4 cups of strawberries and 4 cups of rhubarb. This ups the pectin content even further. Once the jars seal, tighten further. excellent taste. If the jam does not jell, it needs to simmer further. Congrats! Sterilize jars you'll be using for canning be either boiling for 10 minutes, running through a bottle sterilizer, or cooking in the … Measure exactly 3 cups of crushed strawberries into a large, heavy stock pot. Chocolate Chip Chickpea Cookies |Gluten Free ». If you prefer a smoother texture, allow the jam to cool, then blend using an immersion blender. Low sugar pectin contains a mold inhibitor, which is needed for reduced sugar recipes. My rhubarb ebook includes a recipe for rhubarb jam that does not require any commercial pectin. You know how some people are known for certain recipes? Wash and slice enough rhubarb to equal five cups. The low or no sugar Ball pectin I used is made to thicken with little or no sugar, where as other pectins need a lot more sugar/ or lemon juice. This recipe being saved for generations to come! I personally like a more tart jam, so I made changes to my likening. I'm definitely giving this recipe a 5 stars! Once you have the desired texture, heat jam once more before canning and processing. This recipe makes six 8oz jars (maybe a little more) and is incredibly delicious. Instructions Chop rhubarb into small slices and place them in a large pot with the raspberries, sugar, lemon juice and salt over medium heat. Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. In a low, wide, non-reactive pot, combine the Add prepared strawberries and cover with sugar. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Wash 3 lbs. Cook for 4 minutes. This recipe simply calls for fruit, sugar, lemon juice, and pectin. Skim the foam that forms on the surface. My modifications: used 1 1/2 lbs each srawberries and rhubarb (was about 5 cups each for me); used 2 1/2 cups sugar; used 1 tbsp of lemon juice and 1 tbsp of line juice; mixed the fruit and sugar and refrigerated overnight; then I strained the fruit and reduced the sugar and liquids before adding the fruit to the pot; after about 20 minutes of simmering I used a stick blender to puree the chunks out to be more suited for my kiddos tastes; then simmered for a bit longer tI'll it was nice and thick; then added the lemon and lime juice and processed 10 minutes. Why? Meanwhile, place the jars and lids in a large pot filled with enough water to fully submerge the jars. The mix cooked onto the bottom in the time it took me to attach the thermometer to the pot. Strawberry-Rhubarb Jam is an early summer classic – nice combination of tart and sweet. Low in sugar and I use 5 to 6 tsp pectin. Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Nutrient information is not available for all ingredients. Many people don’t realize that the large amount of sugar in regular jam recipes acts as a preservative. Readers always want to know if they can reduce the amount of sugar in jam recipes.I realize we're all calorie-conscious these days, but keep in mind you'll only be consuming one or two tablespoons of the jam in one sitting so calm down!Although reducing the sugar sometimes works, most of the time it keeps the jam from jelling and results in a jam that's too watery.I would suggest reducing the amount of sugar by no more than ½ of a cup at a time to see what works and what doesn't.If after reducing the sugar the jam is too watery, you can most likely still save it by stirring some liquid pectin into it and boiling the jam for a few additional minutes. The jam also makes a tasty topping for sugar-free ice cream. I had 2/3 the amount of fruit called for -- 6 total cups of fruit: 3 C of rhubarb and 3 cups of strawberry -- so I used 2/3 the sugar called for. Prepare strawberries by removing the leaves and … You could also try my strawberry rhubarb chia seed preserve as an alternative. 84 calories; protein 0.2g; carbohydrates 21.5g; fat 0.1g. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. If you use an equal amount, the strawberry flavor tends to overpower the rhubarb. Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. For larger batches and/or longer term storage, process hot jam … Let jars stand on wire racks for 24 hours to cool and seal. Place in 2-qt. Smaller than regular chunks you would put into a … I'm glad you liked it! So if you’re reducing the sugar, you need to use low sugar pectin. See below for where to buy. Rhubarb jam is pretty tart. It turned out perfect. Finely chop unpeeled rhubarb. If you decide to reduce the amount of sugar in this recipe, you may want to add liquid pectin so that it will jell properly. will use again. It turned out perfect to my preference. I work in a nursing home and they all told me it was perfect! Stem and crush strawberries thoroughly, one layer at a time. Tart, sweet, and delicious old-fashioned Rhubarb Strawberry Jam, with no pectin. Place a rack in the bottom of a large stockpot and fill halfway with water. But don’t worry if anyone has told you that you can’t make strawberry … I also added the seeds in a tea ball and popped it in the jam as it cooked. Chop rhubarb into small pieces, and core and slice strawberries. Wow, thanks, Kathy. That makes it a much more versatile pectin, and it can be used in standard, low sugar, and no-sugar jam recipes. Then let me show you how to use unique ingredients to make delicious ethnic dishes. Orange peel  — Make sure to wash the orange thoroughly to remove wax build-up (if store-bought) or dirt (if picked from your garden) prior to zesting. For JAMS - it's back to the pectin way for me . Quarter the juiced lemon and add to the pot, along with the cinnamon, cardamom, and dried and ground orange peel (if using). Bring the mixture to a boil, stirring to dissolve sugar. Are you looking for a little inspiration and perhaps some new recipes? Rhubarb Strawberry Jam. Cardamom — Cardamom can be purchased in pods and powder. As a tweak, I added 1/4 cup blueberry that was past baking quality. It’s a tart addition to add to homemade BBQ sauce – no seriously, rhubarb BBQ sauce is a THING. And if you have leftover Rhubarb, be sure to make some Rhubarb Gin! A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin. Bring raspberries to a boil in a very large pot. Thank You, yankeeinthesouth for sharing! Although the addition of liquid pectin wouldn't be a bad idea in this recipe, it's not necessary. I made this yesterday and followed the directions exactly . Ingredients. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Great flavor. And because this is low sugar strawberry freezer jam, you’ll want to eat it … It’s just like the jam my grandma used to make. Stir in lemon juice and strawberries and bring the mixture to a boil, stirring to dissolve sugar. Strawberry-Rhubarb Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Don’t worry about the fact that we’re using less sugar than many recipes call for, it is plenty sweet as it is. Pomona brand is what I use. Copyright © 2020 Brunch Pro on the Brunch Pro Theme, Easy Rhubarb Gin, infused with strawberries, Mulberry Recipes (including Mulberry Jam), Rhubarb Strawberry Jam Recipe (no pectin). Do you have a backyard full of rhubarb and never know what to do with it? Just right!!! Second, considering that this recipe does not call for pectin, 6 cups is way too much sugar. If you decide to reduce the amount of sugar in this Rhubarb Strawberry Jam recipe, you may want to add liquid pectin so that it will jell properly. this link is to an external site that may or may not meet accessibility guidelines. Especially when compared to traditional jam, which typically requires 7 cups of sugar for every 2 pints. A canning funnel really helps with this step. Rhubarb is a short season (April-July) so get cooking - don't let it pass you by! Blueberry Rhubarb Jam. Strawberry-Rhubarb Jam is an early summer classic – nice combination of tart and sweet. Process in the boiling water for an additional ten minutes. Cook the fruit and then add the sugar/pectin in at the end. It thickens up through the long cooking process and the inclusion of the seeds from the lemon which are rich in pectin. Lemon — Although bottled lemon juice can be used in this recipe, freshly squeezed is always best. Information is not currently available for this nutrient. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Wow that's a lot of sugar but I figured that sinceyou eat so little at a time it would be okay . Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook! , Your email address will not be published. I've noticed a lot of rhubarb-strawberry jam recipes use an equal amount of strawberries to rhubarb. Measure 2-1/4 cups prepared strawberries into 6- or 8-qt. Homemade Strawberry Honey Jam – Made with just 4 NATURAL ingredients. A quick way to test the jam's consistency is to take a few tablespoons of the jam and place it in the refrigerator for five minutes to ten minutes. Rhubarb Jam Recipe with Pomona’s Pectin. The flavor is incredible BUT the consistency is more of a sauce than a jam. Place rhubarb in an eight-quart Dutch oven and sprinkle with some of the sugar. It's perfect to spread over buttered toast and surprisingly, it requires no pectin to thicken. Rhubarb Strawberry Jam is easy to prepare and so delicious! Do not give a low rating if you do not let it boil and reach 220 degrees!! Pectin: Because this is a low sugar recipe, you need to use a low sugar pectin. I used 6 cups chopped rhubarb, 3 cups mashed strawberries, 5 cups of sugar. It's nice to see a real jam recipe without boxed pectin or even worse, Jello! Like my other jam recipes, instead we’re using lemon juice. The recipe divided evenly to 4 Cups of sugar with perfect end-results . Add comma separated list of ingredients to exclude from recipe. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Stir the mixture and bring it to a boil. I've loved the combination of rhubarb and strawberries since the first time I tasted my mother-in-law's strawberry rhubarb pie. Mine se perfectly! Directions Step 1 Took some to work and everyone loved it. My ingredient volumes, reduced into a jam, filled 5 8-oz jars, and this morning, my delicious tart and sweet jam had a medium-hard set to it, that my 2 teenagers self-served without making a mess (score); and they both headed out the door with a second piece of toast in-hand. A tad too sweet for me, and when the recipe says "stir frequently" it should say "stir CONSTANTLY." Store the Rhubarb Strawberry Jam in the panty for up to a year. Prepare strawberries by removing the leaves and slicing in quarters. Once the sugar begins to liquefy, gently stir so that the fruit does not get scorched. Rhubarb — Use fresh rhubarb whenever possible, choosing darker, blemish-free stalks. Your email address will not be published. But using the no-added sugar pectin with a reduced amount of sugar, about 4 cups instead of the usual 7 cups, works GREAT! I prefer making jam without pectin. You Are Here Wipe the rims of the jars with a moist paper towel to remove any food residue. Add lemon zest and the juice from the lemon. Finely chop unpeeled rhubarb. Thank you Hilda. Fully submerge the jars into the sterilized jars, filling the jars to within 1/4 inch of the top sugar! Over low heat, uncovered, allowing the sugar to melt slowly okay first off you should. At a time n't let it boil and reach 220 degrees! stockpot and place onto cloth-covered. Add strawberry rhubarb jam recipe low sugar no pectin separated list of ingredients to make this classic winter warmer with recipes around! And then add the sugar/pectin in at the end 6 cups is too. 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