Low Sugar Strawberry Rhubarb Jam With Pectin
Who doesn't love a good jam? Whether it's for breakfast or as a snack, a spread on toast, crackers, or scones can make all the difference. But with the growing concern for health and wellness, many people shy away from store-bought jams that are loaded with sugar and preservatives. The good news is, you don't have to give up your jam fix entirely. You can make your own low-sugar strawberry rhubarb jam with pectin right at home!
Why Choose Low Sugar Strawberry Rhubarb Jam With Pectin?
The first reason why you should choose low sugar strawberry rhubarb jam with pectin is that it's healthier than regular jam. Most store-bought jams contain high amounts of sugar, which can lead to health problems such as obesity, diabetes, and tooth decay. By making your own jam with less sugar, you can enjoy the same delicious taste without the harmful effects.
The second reason is that it's easy to make. You don't need any special equipment, and you can customize the recipe to your liking. Plus, making your own jam can be a fun and rewarding activity, especially if you have kids or grandkids who can help.
Ingredients
Here are the ingredients you'll need to make low sugar strawberry rhubarb jam with pectin:
- 1 pound fresh strawberries, hulled and sliced
- 1 pound fresh rhubarb, chopped
- 1 cup granulated sugar
- 1 package powdered pectin
- 1/4 cup fresh lemon juice
Make sure to use fresh, ripe strawberries and rhubarb for the best flavor. You can also adjust the amount of sugar depending on your taste preference.
Instructions
Follow these easy steps to make low sugar strawberry rhubarb jam with pectin:
- In a large pot, combine the strawberries, rhubarb, sugar, and lemon juice. Mix well and let sit for 30 minutes to release the juices.
- After 30 minutes, turn the heat to medium-high and bring the mixture to a boil, stirring frequently.
- Once the mixture is boiling, add the powdered pectin and stir well to combine.
- Continue to boil the mixture for 1-2 minutes, or until the jam thickens to your liking.
- Remove from heat and let cool for a few minutes.
- Transfer the jam to sterilized jars and let cool completely.
- Store the jars in the refrigerator for up to 1 month or in the freezer for up to 6 months.
Conclusion
Low sugar strawberry rhubarb jam with pectin is a delicious and healthy alternative to store-bought jams. It's easy to make, customizable, and can be enjoyed in a variety of ways. Plus, it's a great way to use up any excess strawberries and rhubarb you may have. Give this recipe a try and enjoy the sweet and tangy taste of homemade jam!