Strawberry Rhubarb Jam With Honey No Pectin
Strawberry rhubarb jam with honey is a delicious and easy-to-make jam that is perfect for spreading on toast, biscuits, or pancakes. This recipe does not use pectin, making it a great option for those who want to avoid the commercial thickening agent. The sweetness of the honey complements the tartness of the rhubarb and the sweetness of the strawberries perfectly, resulting in a balanced and flavorful jam.
Ingredients:
- 4 cups chopped rhubarb
- 4 cups chopped strawberries
- 2 cups honey
- 1 lemon, juiced
Instructions:
1. Wash and chop the rhubarb and strawberries.
2. In a large pot, mix the rhubarb, strawberries, and honey together.
3. Squeeze the juice of one lemon into the pot and stir to combine.
4. Turn the heat to medium-high and bring the mixture to a boil, stirring occasionally.
5. Once the mixture has come to a boil, reduce the heat to medium-low and let it simmer for 30-40 minutes, stirring occasionally, until it has thickened to your desired consistency.
6. While the jam is simmering, prepare your canning jars and lids by washing them in hot soapy water and sterilizing them.
7. Once the jam has thickened, remove it from the heat and let it cool for a few minutes.
8. Ladle the jam into the prepared canning jars, leaving about 1/4 inch of headspace at the top.
9. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips.
10. Place the lids on the jars and tighten the bands until they are just fingertip tight.
11. Process the jars in a boiling water bath for 10 minutes.
12. Remove the jars from the canner and let them cool on a towel-lined countertop for 12-24 hours.
13. Check the seals on the jars to make sure they are properly sealed. If the lid pops up and down when pressed, the jar is not properly sealed and should be refrigerated and used within a few weeks.
Conclusion:
Strawberry rhubarb jam with honey no pectin is a delicious and easy-to-make jam that is perfect for spreading on toast, biscuits, or pancakes. The sweetness of the honey complements the tartness of the rhubarb and the sweetness of the strawberries perfectly, resulting in a balanced and flavorful jam. This recipe is a great option for those who want to avoid the commercial thickening agent pectin, and the canning process makes it easy to enjoy this tasty jam all year round.
