Description
A vibrant, tangy-sweet jam made with fresh strawberries and rhubarb, preserved effortlessly in the freezer. This low-sugar, pectin-based recipe captures summer flavors in every jar, perfect for breakfasts and desserts.
Ingredients
Strawberries, hulled and chopped (4 cups)
Rhubarb, chopped (2 cups)
Granulated Sugar (4 cups)
Low-sugar powdered pectin (1 package, 1.75 oz)
Lemon juice (2 tablespoons, freshly squeezed)
Instructions
Combine chopped strawberries and rhubarb in a large non-reactive pot.
Mash the mixture with a potato masher or fork to break down the fruit.
Follow low-sugar pectin package instructions for adding to the fruit mixture (typically stir for 1 minute on medium heat).
Bring to a full rolling boil without stirring, then return to a rolling boil.
Stir in sugar until fully dissolved.
Add lemon juice and boil for 1 additional minute.
Transfer jam to clean, sterilized jars and seal promptly.
Cool completely before refrigerating or freezing for up to 12 months.
Notes
Adjust sugar to taste, but ensure the pectin’s minimum quantity for proper setting.
Use a non-reactive pot to avoid flavor alteration.
For 1/2 cup servings, store in airtight containers in the freezer.
- Prep Time: 20
- Cook Time: 15
- Method: Cooking over Stove
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 40g
- Sodium: 40mg
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg