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    Low Sugar Strawberry Rhubarb Jam Recipe Skip to Content

    Low Sugar Strawberry Rhubarb Jam Recipe

    Low Sugar Strawberry Rhubarb Jam Recipe

    One of my absolute favorite things about early summer months is the Rhubarb! I grew up on Rhubarb treats! Shoot I’d take a fresh stalk and dip it in a little sugar and eat it plain! I love Rhubarb! And when it is mixed with Strawberries we are talking heaven! But it’s always such a temporary seasonal enjoyment. So my favorite thing to do next to making a fresh Strawberry Rhubarb Pie or Strawberry Rhubarb dump cake is to make Strawberry Rhubarb Jam!

    Low Sugar Strawberry Rhubarb Jam Recipe

    Strawberry Rhubarb Jam Recipe

    Now our Strawberry Rhubarb Jam is very similar to our Raspberry Rhubarb Jam! And let me tell you, that Raspberry Rhubarb Jam is a treat! But sometimes you just have to have the magic blend of Strawberry and Rhubarb together!

    Yield: 7 half pints

    Strawberry Rhubarb Jam Recipe

    Low Sugar Strawberry Rhubarb Jam Recipe

    A low sugar sweet and tart jam that will tickle your taste buds.

    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes

    Ingredients

    Instructions

    1. To begin you need fresh Strawberries and Rhubarb.
    2. Slice the Strawberries into small pieces
    3. The rhubarb should be cut into very small pieces. Smaller than regular chunks you would put into a pie.
    4. Prepare your jars and lids according to canning directions and have them ready to go.
    5. Begin heating the water for the water bath in your canner.
    6. In a large sauce pan combine strawberries, rhubarb, butter, lemon juice, and sure jell pectin.
    7. Stir constantly
    8. Heat until it comes to a rolling boil.
    9. Add sugar
    10. Return to a boil and boil for 1 minute, stirring constantly
    11. Remove from heat
    12. Skim off any excess foam
    13. pour into prepared jars leaving ⅛” from rim
    14. Wipe edges of jars
    15. Apply lids to an exact fit
    16. Process jars of jam in a water bath according to your elevation needs.
    17. Remove Jars and place upright on a towl to cool completely.
    18. After Jars are completely cool check lids to ensure they have sealed by pressing the middle of the lid with finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable.

    Low Sugar Strawberry Rhubarb Jam Recipe

    The processing time in a water bath is based on your altitude above sea level. Altitudes 1,000-3,000 feet you need to add 5 minutes. 3,001- 6,000 feet you need to add 10 minutes. 6,001- 8,000 feet needs to add 15 minutes. 8,001-10,000 feet need to add 20 minutes to your processing time.

    So for my house in the Wasatch area of Utah, we process our Jam for a total of 20 minutes in a water bath.

    And yes, you will notice that our recipe calls for about half of the sugar as most recipes call for! Honestly I found most recipes to be far too sweet and it would mask the natural flavor of the Strawberries and Rhubarb together. So we use less sugar and enjoy more natural flavor. But if you end up with a batch of particularly tart strawberries you may want to add an extra cup of sugar just to balance out the extra tart strawberries. But if the Strawberries are ripe with a great flavor you shouldn’t need any more sugar.

    Low Sugar Strawberry Rhubarb Jam Recipe

    I have been told this Strawberry Rhubarb Jam tastes just like Strawberry Rhubarb Pie but in a jar! I love that it is shelf stable and lasts us all Winter long!

    Low Sugar Strawberry Rhubarb Jam Recipe

    So in the dead of winter we pop open a jar and spread it on our toast or biscuits or waffles. Whatever you like. It is such an enjoyable experience to have that taste of summer all year long.

    Low Sugar Strawberry Rhubarb Jam Recipe Low Sugar Strawberry Rhubarb Jam Recipe

    What is the first thing you will spread with our Strawberry Rhubarb Jam?

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    Ashley

    Saturday 27th of June 2020

    Excited to make it this weekend! How many jars and what size does it yield? I didn’t see it listed. Thank you!

    Kara Oberstadt

    Wednesday 13th of May 2020

    Just made this jam, and all the fruit went to the top. I used the no sugar pectin, did not overmash my fruit, and made according to direction. It is very runny, did not set up well. Very disappointed. Do I try to reprocess with more normal pectin?

    Deborah Munneke

    Tuesday 10th of July 2018

    I am making my second batch of this jelly. My family LOVED it! I was happy to find a recipe that called for less sugar, you can taste the fruits, not overly sweet.

    Amber

    Saturday 14th of July 2018

    I'm so glad your family loves it! I'm the same way, I prefer the less sugar because you can actually taste more of the fruit instead of just a lot of sugar.

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    Janis

    Friday 15th of June 2018

    Fantastic, easy and delicious! Thank you.

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