This Easy Strawberry Rhubarb Jam Recipe includes honey instead of sugar to make delicious canned/cooked jam with fresh OR frozen rhubarb and strawberries.
I love the taste of homemade rhubarb jam on a bagel, toast, or as a topping for ice cream, pound cake, waffles, cheesecake or included in a yogurt parfait!
3 cups fresh OR frozen rhubarb, chopped into 1/2" to 1" pieces
1/2 cup water
2 cups fresh strawberries, cut into half
2 tbsps. lemon juice
3/4 cup honey
1 pouch liquid pectin (85 ml size)
Place 4 clean 250 or 236 ml jars, on a rack, in a boiling water canner, and fill with water.Cover and boil hard for 10 minutes to sterilize the jars.
Boil the discs for 5 minutes to soften sealing compound.
Keep jars and sealing discs hot until ready to use.
In a non reactive pan, combine the rhubarb and the water.
Bring the rhubarb to a boil, then reduce heat and simmer for about 20 minutes, or until rhubarb is tender.
Add the strawberries and the lemon juice.
Cover and allow to simmer until the mixture is soft (about 5 - 10 minutes).
Add the honey, and bring to a boil. Stir constantly to avoid sticking.
Add the pectin and boil hard for 1 minute, stirring constantly.
Remove from heat, and skim off foam, if necessary.
Ladle the hot rhubarb jam into the jars and leave 1/4 inch at the top for headspace.
Wipe jar rim if necessary, apply the hot sealing disc, and screw lids until lids are fingertip tight.
Place jar back in canner.
Repeat for remaining jam.
Cover canner, return water to a boil. Process - boil filled jars for 10 minutes, or as per manufacturer's instructions, and then remove jars.
Cool, undisturbed, for 24 hours.
Store in a cool, dark place.
After opening, jam must be stored in the refrigerator.
Makes approx. 4 jars. (250 ml. size) of DELICIOUS STRAWBERRY RHUBARB JAM!
For more detailed information and tips for boiling water bath canning,
GO to The Basics of Boiling Water Bath Canning
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