Homemade Strawberry-Rhubarb Jam (LOW SUGAR – PECTIN FREE!!)

 

 

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(Photo from : http://www.texanerin.com/2012/06/honey-sweetened-strawberry-jam-without-pectin.html)IMG_0902

Honey Sweetened Jam is Delicious! 

FINALLY!!! A healthy jam recipe!! I had pretty much given up trying to make jam after trying to make jam last year and only finding recipes that called for a lot of pectin and way more sugar than I was comfortable with. For example a normal jam recipe calls for 2 lbs strawberries, 2 lbs rhubarb and ….what? 10 cups of sugar???? No joke. So after making my first jam which I cut the sugar in half I decided the effort wasn’t worth coming up with a product practically as unhealthy as what I could buy at the grocery store.

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Gotta Love Fresh Fruit!

Since PBJ is its own food group in my house I’m always trying to find ways to get it down to the basics and make it more healthy.  I stumbled upon this recipe from The Texanerin and all I could  think was Hallelujah!!! I put rhubarb in mine which made it pretty tart. Rhubarb is one of those things that only tastes good with a lot of sweetness to balance it, so if you use rhubarb you will probably need to add a cup of sugar. If you stick to fruits that are naturally sweet you don’t have to add any sugar.

Lastly, the only downfall to this recipe is that it only last about a week in the fridge. Do I really want to spend an afternoon every week making jam? … I don’t even need to answer! I think the best solution to this is to add some citric acid. Typically you add 1 tsp to every quart. (You can buy this at the grocery store. It is made by Ball.)  Since this recipe already has lemon juice which contains citric acid you could probably use less. Try this and the Jam should say good for a bit longer. Either way, this is a great recipe for healthy and delicious jam that you can feel good about when your kid eats PBJ for breakfast lunch AND dinner. Enjoy!

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Ingredients

  • 920 grams / 2 pounds (~6½ cups smooshed) rinsed off, patted dry, and hulled really sweet strawberries
  • 70 grams  (~¼ cup) honey
  • 3 teaspoons lemon zest
  • ¼ cup (60ml) freshly squeezed lemon juice

Directions

  1. Place the strawberries in a large pot and smoosh with the bottom of a glass. Add the honey, lemon zest and lemon juice and heat over medium high.
  2. Boil, stirring every now and then, until the mixture thickens. With my really soft and juicy strawberries, this took about 45 minutes. It could take more or less time depending on your strawberries.
  3. To test, put some of the jam on a clean spoon and then put the spoon on a plate in the freezer. Let it sit in there for five minutes and then take it out. If the jam doesn’t fall easily off the spoon when you turn it to the side, it’s ready and you can take the pot off the heat. If it does pour off easily, continue cooking for another 5 minutes and try the test again.
  4. Let cool and then pour into jars and store in the fridge and for up 1 week.

*** This also makes GREAT gifts!!

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2 comments on “Homemade Strawberry-Rhubarb Jam (LOW SUGAR – PECTIN FREE!!)

  1. tanya says:

    how much rhubarb did you add? It’s not in the ingredient list

    • Tanya, I didn’t realize I didn’t add it! I would stick to 2lbs all together just make it 1 part rhubarb, 2 parts strawberries. If you make it half and half – it may be too tart!

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