Low-Sugar Jam Recipe: Strawberry-Rhubarb Jam

Written to be used with Pomona’s Universal Pectin, this Low-Sugar Jam Recipe: Strawberry-Rhubarb Jam is the perfect blend of sweet and sour.

Low-Sugar Jam Recipe: Strawberry-Rhubarb Jam

This Low-Sugar Jam Recipe: Strawberry-Rhubarb Jam is the perfect blend of sweet and sour.

Fotolia/Barbro Bergfeldt

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Canners will likely fall in love with Pomona’s Universal Pectin once they are introduced to it, understand its powers, and taste healthy, homemade jam undiluted by large amounts of added sugar. Try their recipe for low-sugar Strawberry-Rhubarb Jam. 

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Pomona Universal Pectin Is Unique for Low-Sugar Jam Recipes
 

Low-Sugar Jam Recipe: Strawberry-Rhubarb Jam 

2 cups mashed strawberries
2 cups cooked rhubarb (chop rhubarb, add a little water, cook until soft, measure)
1/2 to 1 cup honey or 3/4 up to 2 cups sugar
2 teaspoons calcium water (included in Pomona’s box)
2 1/2 teaspoons Pomona’s Pectin powder

Prepare fruit and measure into saucepan.

Add calcium water to fruit (see Pomona’s directions for making calcium water) and stir well.

Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix pectin powder into sweetener.

Bring fruit to a boil. Add pectin-sweetener mixture to fruit and stir vigorously 1 to 2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.

Fill jars and process 10 minutes using the water bath method. Yields about 5 cups. Lasts about 3 weeks once opened.