Go Back
low sugar strawberry rhubarb jam
Print Recipe
5 from 1 vote

Low Sugar Strawberry Rhubarb Jam (Canned)

Low sugar strawberry rhubarb jam - perfect for topping your toast, adding into yogurt bowls or enjoying on biscuits!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Jam
Cuisine: American
Keyword: canned, low sugar
Author: Heather

Ingredients

  • 4.5 cups fresh rhubarb cut into 1/2-inch pieces
  • 4.5 cups fresh strawberries hulled and diced
  • 1/2 cup water
  • 2 cups sugar
  • 1/4 cup fresh lemon juice

Instructions

  • Place rhubarb, strawberries, water and sugar in a medium-sized pot set over medium heat. Cook, stirring often, until the juices are released and begin to cover the fruit. Pour the mixture through a fine mesh sieve to separate the fruit from the juices. Set the fruit aside.
  • Return the the juices to the pot and bring to a boil over medium-high heat. Allow to cook, stirring frequently, until reduced by approximately half (an easy way to check this is to use the handle of a wooden spoon. Dip it into the liquid to “stain” it. Then use that as a measuring guide for how much it’s cooking down). Skim off any foam that rises to the surface, as you go.
  • Add the fruit back to the pot, along with any accumulated juices. Stir in lemon juice. Bring to a simmer and cook until a spoonful of the mixture mounds on a frozen plate without spreading. Once ready, you can pack it into jars, or tupperware, and freeze. Or, follow the process below for canning.

To can

  • While jam is cooking, sterilize 5, ½ pint jars along with lids. Fill the jars to within ¼ inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 5 minutes. Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals (you’ll hear a pop when it seals) before storing in a cool, dark place until ready to use.