Low Sugar Strawberry Rhubarb Jam

Low Sugar Strawberry Rhubarb Jam

1 c sugar
1⅔ c unsweetened cranberry juice
1 lb diced rhubarb
2 lbs hulled and diced strawberries
5 tbsp low-sugar pectin (I used Ball Low Sugar Pectin)

  • First step is Sanitize your jars and lids for preserving (I usually run them through a dishwasher cycle on the top rack with heated dry and leave it closed until time to fill), and fill a large, deep pot with water. Set the pot (your water bath canner) over medium high heat while you make the jam. It takes a long time for the water to come to a boil!
  • And then, Combine the strawberries, rhubarb, and cranberry juice in another pot. If you don't want chunks of fruit in your preserves, mash the strawberries first using a potato masher. I like the fruit bits, so I don't mash. Bring just to a boil and stir in the pectin.
  • And then, visit for full instruction : https://goodiegodmother.com/low-sugar-strawberry-rhubarb-jam/

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