Strawberry Rhubarb Jam Recipe

With Honey /No Sugar -
Canned /Cooked Rhubarb Jam

This Easy Strawberry Rhubarb Jam Recipe includes honey instead of sugar to make delicious canned/cooked jam with fresh OR frozen rhubarb and strawberries.

#ad  GIFT IDEA:  Cool Breakfast Stations

(Click on the LINK for more Information)


*FTC Disclosure: As an Amazon Associate I may earn from qualifying purchases with no extra cost to you

*FTC Disclosure: As an Amazon Associate I may earn from qualifying
purchases with no extra cost to you







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! 


Strawberry Rhubarb Jam with Honey no SugarCooked Strawberry Rhubarb Jam Recipe with Honey - No Sugar

Ingredients

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)


Directions

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


Delicious Rhubarb Strawberr Jam Homemade



TOP of Strawberry Rhubarb Jam

RETURN to More Rhubarb Jam Recipes

HOME to Homepage



Enjoy this Page?  Please Share!




©2010-2024  Rhubarb-Central.com
All Rights Reserved Worldwide
No Reproduction Permitted Without the Expressed
Written Consent of the Site Owner


Lil' Rhubarb Shop to Buy rhubarb Products

(CLICK to Enter)



No More
Burned Pie Crust!
Get the 
PIE CRUST SHEILD
↡↡↡



Subscribe 

To This Site

RSS Button /Icon to Subscribe to Rhubarb Recipes

Rhubarb Central Facebook Page

 Please Visit 

My "Sister"

Site:

Raspberry Recipes



Special Occasion Recipes

Easter Recipes

Thanksgiving Recipes

Christmas Recipes

New Year's Eve Recipes


Free Homemade Organic/Natural Pesticide Recipes

I Recommend Amazon

FROZEN
ORGANIC
RHUBARB
↡↡↡




Is Your Rhubarb "Stringy" when you cut it? I LOVE my Inexpensive, Easy-to-Use Knife Sharpener 

↡↡↡




Delicious Moist Best Rhubarb Muffins

Deliciously Delicious
Rhubarb Muffins


Best Ever Rhubarb Muffins Streusel Muffins

Rhubarb Streusel Muffins


Rhubarb Crumble Top Pie Recipe

Rhubarb Crumble Pie 
or Tarts


EasyRhubarbDessert2

Easy YUMMY
Rhubarb Dessert


EasyRhubarbCrumblePieceOutDish

AMAZING Rhubarb Crumble


Picture Showing How to Freeze Rhubarb

HOW to
FREEZE Rhubarb
in 
3 EASY STEPS!