Balsamic Strawberry Rhubarb Jam

Name: Balsamic Strawberry Rhubarb Jam
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 1/2 cups crushed strawberries (A little over 2 pounds of whole strawberries or so); 1 cup diced rhubarb, crushed; 2 Tablespoons balsamic vinegar; 3 Tablespoons low or no sugar pectin; 1 3/4 to 2 cups sugar

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 55 minutes

Servings: 6

Author : Amanda Idlewild

strawberry rhubarb low sugar jam

Ingredients

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2 1/2 cups crushed strawberries (A little over 2 pounds of whole strawberries or so)1 cup diced rhubarb, crushed2 Tablespoons balsamic vinegar3 Tablespoons low or no sugar pectin1 3/4 to 2 cups sugar

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Instructions

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Step 1

Get boiling water canner ready. Wash jars and lids. Have rings ready. Since this jam is processed in the water bath canner for 10 minutes the jars don't need to be sterilized, just washed in hot soapy water.

Step 2

In a stainless steel saucepan, add the crushed strawberries, rhubarb, and balsamic vinegar. Whisk in pectin until is has completely dissolved. Bring to a boil over high heat. Stir constantly. Make sure the mixture is boiling hard.

Step 3

Pour in the sugar all at once and mix well.

Step 4

Bring the mixture to a rolling boil and boil for 1 minute.

Step 5

Remove from heat.

Step 6

Pour the jam into jars, leaving 1/4" inch headspace. Remove any air bubbles with a wooden spoon or spatula.

Step 7

Wipe rims, place lids and rings on jars.

Step 8

Process in a boiling water canner for 10 minutes, adjust time for elevation.