How To Make The Most Amazing Rhubarb Jam Without Sugar Recipes

SUGAR-FREE STRAWBERRY RHUBARB JAM

Steps:

• Wash jars, bands, and lids in hot soapy water. Place jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil. Turn off the burner and leave jars in canner until ready to use.
• Place lids and bands in water in a small saucepan and heat until water simmers. Keep lids & bands in warm water until ready to use.
• If using fresh strawberries, chop into quarters before adding to a large saucepan. Chop the rhubarb into small pieces and add to the saucepan with the cut strawberries.
• Add lemon juice, vanilla, cinnamon, and calcium water to strawberries and blend in well.
• In a bowl add allulose and pectin and blend well.
• Heat the strawberries and rhubarb in the saucepan over medium heat. As they start to soften, mash with the back of a fork, or use a potato masher. I like my jam to be a bit chunky so I only mash a little bit. Mash your strawberries and rhubarb to the consistency that you like. Bring strawberries and rhubarb to a boil.
• Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the strawberry rhubarb jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
• Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids and twist bands until finger tight.
• Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
• Remove from water. Let jars cool undisturbed for 24 hours.
• Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.
• If your strawberry rhubarb jam did not gel to the consistency you want you can add the jam back into a saucepan and add another tsp of calcium water. Bring the jam back up to a boil and repeat steps 8 to 11.

RHUBARB JAM

Steps:

• In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
• Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.

RHUBARB & VANILLA JAM

Steps:

• Put a small plate in the freezer. Put the rhubarb into a preserving pan or your largest saucepan with the sugar and halved vanilla pods. Heat gently, stirring, until all the sugar has dissolved, then squeeze in the lemon juice and increase the heat.
• Boil for about 10 mins, skimming off the scum as you go (the fruit should be soft). Test for setting point by spooning a little onto your chilled plate. After 1-2 mins, push your finger through the jam - if the surface wrinkles it is ready, if not, keep cooking for 2-min intervals, testing in between. (Or if you have a sugar thermometer it should reach 105C)
• Once the jam is ready, let it cool for about 15 mins before ladling into warm sterilised jars and sealing. Will keep for 6 months in a cool, dark place.