Friday, May 25, 2012

Strawberry Rhubarb Honey Jam

Strawberry Rhubarb Honey Jam
Yield: 3 1/2 pints

I'm a jam maker - usually every spring I make a few batches of jam, this spring I decided to make my strawberry rhubarb jam, but without sugar, using honey instead.

I prefer my jams to be sugar-free or sugar-less if possible, so lately I have made my recipes to include healthier sugar options, such as agave or honey, and I really like the mild sweetness it produces, and the firm jam that results.

Sugar free jams are notorious for a watery consistency, so this low sweetener version is perfect in taste and texture.

4 pints of strawberries
2 cups of chopped rhubarb
1/2 lemom - juice
2 cups honey syrup
1 package sugar-free pectin

Chop rhubarb into small pieces, removing outer red layer if it is stringy.   Cook over medium high heat for a few minutes to soften.

Add strawberries, along with juice of one lemon. Stir in pectin.

Bring to a rapid boil and then let boil for 2 minutes. Remove from heat and stir in the honey.

If canning - place in your prepared jars and process according the the directions on the pectin box - based on your altitude.  For me, in Denver - it was 20 minutes.

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