Strawberry Rhubarb Jam No Pectin Low Sugar

Strawberry rhubarb jam is a delicious and classic combination that is perfect for spreading on toast, topping yogurt, or using as a filling for cakes and pastries. Making your own jam is not only a fun and rewarding activity, but it also allows you to control the ingredients and the level of sweetness. In this article, we will show you how to make strawberry rhubarb jam without using pectin and with very little sugar. This recipe is perfect for those who want to avoid the use of commercial pectin, which can sometimes give a jam a gummy texture, and for those who prefer a healthier and less sweet option.

Ingredients

For this recipe, you will need the following ingredients:

4 cups of chopped rhubarb
4 cups of chopped strawberries
1 cup of sugar
1/4 cup of lemon juice

The amount of sugar can be adjusted to your taste. You can use less if you prefer a tart jam or more if you prefer a sweeter jam.

Instructions

Follow these simple steps to make your own strawberry rhubarb jam:

Related Strawberry

Wash and chop the rhubarb and strawberries.
In a large pot, combine the rhubarb, strawberries, sugar, and lemon juice.
Stir the mixture to combine and let it sit for 10-15 minutes to allow the sugar to dissolve.
Place the pot on the stove and bring the mixture to a boil over medium-high heat, stirring occasionally.
Lower the heat to medium-low and let the mixture simmer for about 30-40 minutes, stirring occasionally, until it thickens and coats the back of a spoon. Be careful not to let it burn.
Remove the pot from the heat and let it cool for a few minutes.
Transfer the jam to sterilized jars and let it cool completely before storing it in the fridge.

Tips and Tricks

Here are some tips and tricks to make the perfect strawberry rhubarb jam:

Make sure to use fresh and ripe strawberries and rhubarb for the best flavor.
Chop the fruit into small and even pieces to ensure even cooking and a smoother texture.
Stir the jam occasionally to prevent it from burning or sticking to the bottom of the pot.
To test if the jam is ready, place a small amount on a plate and let it cool for a few minutes. If it sets and wrinkles when pushed with your finger, it's ready.
Use sterilized jars and lids to prevent contamination and spoilage. To sterilize jars, wash them in hot soapy water, rinse them well, and place them in a 200°F oven for 10-15 minutes. Boil the lids for a few minutes before using them.

Conclusion

Making your own strawberry rhubarb jam is a fun and easy way to enjoy this classic flavor combination. By following this recipe, you can make a delicious and healthy jam without using pectin and with very little sugar. Experiment with different levels of sweetness and enjoy your homemade jam on toast, yogurt, or any other way you like. Happy cooking!