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Easy Low Sugar Classic Strawberry Rhubarb Jam Recipe for Homemade Preserves

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A simple, low sugar strawberry rhubarb jam that balances tartness and sweetness, perfect for breakfast, snacks, or gifts. This recipe uses fresh fruit, minimal sugar, and lemon juice for a fresh, nostalgic flavor.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and chopped (about 600g)
  • 3 cups fresh rhubarb, chopped into ½-inch pieces (about 450g)
  • ½ cup granulated sugar (100g), adjustable down to ⅓ cup for lower sugar
  • 2 tablespoons fresh lemon juice (from about 1 medium lemon)
  • ¼ cup water (60ml)
  • Optional: 1 tablespoon pectin for firmer set

Instructions

  1. Prepare Your Fruit (10-15 minutes): Wash the strawberries and rhubarb thoroughly. Hull the strawberries and chop them into quarters or halves depending on size. Chop rhubarb into ½-inch pieces. Set aside.
  2. Combine Ingredients in Pot (5 minutes): Add the chopped strawberries, rhubarb, sugar, lemon juice, and water to your large heavy-bottomed pot. Stir gently to distribute ingredients evenly.
  3. Cook the Jam (30-40 minutes): Place the pot over medium heat. Bring the mixture to a gentle boil, stirring frequently to avoid sticking. Once boiling, reduce to a simmer and continue cooking. Stir occasionally and skim off any foam that forms on top.
  4. Test for Setting (5 minutes): Place a small spoonful on a chilled plate and let it cool for a minute. Run your finger through it; if it wrinkles and doesn’t flood back together, your jam is set. If not, continue simmering and test again.
  5. Optional Pectin Addition: If a firmer jam is desired, stir in 1 tablespoon of pectin dissolved in a little water during the last 5 minutes of cooking. Cook for another 5 minutes.
  6. Jar the Jam (10 minutes): Carefully ladle the hot jam into sterilized jars, leaving about ¼-inch headspace. Wipe rims clean and seal tightly with lids.
  7. Cool and Store: Let jars cool at room temperature before refrigerating. The jam will thicken more as it cools.

Notes

Use a heavy-bottomed pot to prevent burning. Do not rush simmering to avoid burnt bits and uneven texture. Stir gently to keep chunky texture. Skim foam regularly for clear jam. Sterilize jars properly before filling. Frozen fruit can be used if thawed and drained. Adjust sugar to taste or substitute with coconut sugar or erythritol, noting texture changes. Lemon juice is essential for acidity and natural pectin.

Nutrition

Keywords: strawberry rhubarb jam, low sugar jam, homemade preserves, easy jam recipe, fruit jam, breakfast jam, low sugar preserves

Find it online: https://tinastirs.com/easy-low-sugar-classic-strawberry-rhubarb-jam-recipe-for-homemade-preserves/