Low Sugar Strawberry Rhubarb Jam Recipe

This low-sugar strawberry rhubarb jam recipe is a must-try for any jam lover! The perfect combination of sweet and tart, this jam is not only easy to make but can also be canned or frozen for enjoying all year round. 

I love all things rhubarb! Whether it’s indulging in strawberry rhubarb pie, savoring a slice of rhubarb dump cake, or drizzling rhubarb syrup, I adore it all! In fact, I even freeze rhubarb whenever I have the chance, so I can enjoy it all year round. So, it only makes sense for me to whip up a batch of delicious rhubarb jam too, right?

❤️ Why This Recipe Works:

It is easy. I know several people who let making jam scare them away. But it is actually a lot easier than you think. After I made it for the first time literally the first thing out of my mouth was “That was it? Really? Why have I been so scared all these years?”

The combination of strawberries and rhubarb is magical! They provide the perfect contracting flavors due to the tartness of the rhubarb which balances out the sweetness of the strawberries. Thus, creating a delicious and refreshing flavor combination. 

It is LOW SUGAR! I honestly can’t stand to buy jam in the stores. It is far too sickly sweet. I taste more sugar than the actual fruit flavor. You will notice that our strawberry rhubarb jam recipe calls for about half of the sugar that 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. When you lower the sugar then the fruit becomes the star flavor again. But in order to lower the sugar, you have to use the right ingredients to ensure it sets correctly. But don’t let that scare you. It is simply a matter of selecting the right ingredient and I show you which one to get! 

This strawberry rhubarb jam recipe can be canned or frozen! Meaning you can preserve it in two different ways based on your preference! 

So many uses! We all know the typical uses of jam right? Spread it on toast, bread, in a peanut butter and jam sandwich, etc. But there are so many other ways to enjoy it like spreading your strawberry rhubarb jam on fresh rolls, pancakes, waffles, southern cornbread, and biscuits, mixing it in yogurt, baking it in jam-filled shortbread cookies, baking it into cereal bars, and even adding it as a topping on ice cream or frozen yogurt!

I have been told this Strawberry Rhubarb Jam tastes just like Strawberry Rhubarb Pie but in a jar! 

🍓 Ingredients: 

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Most of the ingredients are straightforward. You will need strawberries, rhubarb, lemon juice (freshly squeezed or bottled), and regular sugar. 

Butter: we use butter when we are canning the jam. If you plan to simply use it fresh or freeze your jam, you won’t need the butter. 

Pectin. To enhance the natural flavors of strawberries and rhubarb while reducing sugar, choosing the right pectin is key. Opt for a low-sugar or no-sugar pectin to let the fruit’s essence shine in this recipe. I usually use Sure-Jell 100% Natural Premium Fruit Pectin or Sure Jell No Sugar Pectin.

When I lived in Idaho and Utah (high altitude desert environment) I had great success with using regular sure-jell pectin. But if you want to play it safe, you can use the no-sugar pectin. I use the No Sugar Pectin whenever I make no cook strawberry freezer jam and it turns out perfect every time.

🍮 How to make the Jam

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. In a large saucepan combine strawberries, rhubarb, lemon juice, and sure jell pectin.
5. Stir constantly
6. Heat until it comes to a rolling boil.
7. Add sugar
8. Return to a boil and boil for 1 minute, stirring constantly
9. Remove from heat
10. Stir in butter, this will disperse the scum and foam. (This step is completely optional but works wonders)
11. Skim off any excess foam

If you want to enjoy your jam now, pour it into a jar with 1/2″ headspace and allow it to sit for 30 minutes to set. Store in the fridge for up to 7-14 days.

For the rest of the jam, decide if you want to freeze your jam or if you are going to can the jam. Follow the appropriate instructions below.

🧊 Freezing Jam instructions

• Ladle cooked jam into freezer-safe airtight containers leaving 1” headspace. Foods when frozen expand. So you need the extra space for expansion so it won’t break the container. 
• Place lids on top. 
• Label jams with contents, month, and year it’s made.
• Let sit for 30 minutes before freezing or using.
• Place neatly upright in a freezer and store up to 1 year.
• To use; thaw overnight in the refrigerator.

🫙 Canning instructions 

Prepare your jars and lids. Submerge seven clean half-pint jars in water and bring them to a boil. Once boiling, reduce the heat to low to keep the jars hot while you proceed with preparing the fruit. Or you can run them through a sanitizing cycle in your dishwasher.

Prepare your lids – ensure all rings are in good condition and do not contain any rust. The actual lids need to be new. Bring them to a boil in a small saucepot. Once boiling reduce the heat to low and keep them hot until it is time to place on the jar.

Begin heating the water for the water bath in your water bath canner or canning steam bath.

Ladle or pour your jam into prepared jars leaving ¼” headspace from the rim

Wipe the jar rims and threads with dampened paper towels

Gently position the lids on top of the jars and fasten the rings without overtightening them. Ensure the jars are kept in an upright position.

With tongs or on a canning rack, lower the jars into the water bath, and ensure that they are covered by at least an inch of water above the lids when submerged.

Bring to a boil and process half-pint jars of jam in a boiling water bath for about 10 to 15 minutes. Add additional processing time according to your elevation needs. (see notes below)

With tongs, carefully remove the jars to a rack or towel to cool (upright) completely. Set each jar at least 1″ apart to cool.

After the jars of jam are completely cool check the lids to ensure they have sealed by pressing the middle of the lid with a finger. If the lid springs back the jar has not sealed. It will need to be refrigerated and is not shelf stable. But they can still be eaten for up to 7-14 days when stored in the fridge.

If they have been sealed, label each jar with the contents and date. Store them in a dark cool place.

🏔️ High Altitude Adjustments for Canning

• 1.001 to 3,000 feet: Add 5 minutes to the processing time.
• 3,001 to 6,000 feet: Add 10 minutes to processing time.
• 6,001 to 8,000 feet: Add 15 minutes to the processing time.
• 8,001-10,000 feet: Add 20 minutes to your processing time.

🕰️ Storage: 

Strawberry Rhubarb Freezer Jam lasts approximately 1 year in the freezer or 7-13 days in the fridge. When you are ready to use the jam, thaw it overnight in the refrigerator.

Canned Strawberry Rhubarb Jam lasts for up to 2 years if stored in a cool, dark place. It is important to follow proper canning procedures to ensure that the jam is safe to eat.

🍋 Why Do You Add Lemon Juice When Making Jam?

Lemon juice is commonly added when making jam for a few reasons:

1. Natural pectin source: Lemon juice contains natural pectin, a substance that helps jams and jellies to set. Adding lemon juice can aid in the gelling process and give the jam a desirable consistency.
2. Acidic environment: Lemon juice provides acidity to create the optimal pH level for proper preservation and flavor development in the jam. The acidity also helps to inhibit the growth of bacteria and molds, extending the shelf life of the jam.
3. Flavor enhancement: The tartness of lemon juice can enhance and brighten the flavors of the fruits used in the jam. It adds a refreshing tang that balances the sweetness and contributes to a more vibrant taste.

Overall, adding lemon juice to jam not only assists with setting and preservation but also adds a bright, slightly tart flavor to balance out the sweetness of the fruit, thus making it more enjoyable. 

🫗 How to Fix Runny Jam

It’s a common occurrence even for experienced cooks. The liquid content in fruits can differ from batch to batch, and this variability can impact the gelling ability of pectin.

For every 4 cups of runny jam, whisk together 1/4 cup sugar and 1 tablespoon powdered pectin. Allow the mixture to boil again, this time for 5-10 minutes as it needs to reduce. Periodically check for thickening using the ‘plate test’.

🍽️ What is the Jam Plate Test?

The Jam Plate Test, also known as the “freezer test,” is a method used to check the consistency of jam before canning.

To perform the test, place a small plate in the freezer before you start making the jam. Allow the plate to chill while the jam reduces. After 5 minutes, a small amount of the cooked jam onto the chilled plate and left to cool for a few minutes. If the jam is ready, it should form a gel-like consistency and wrinkle slightly when pushed with a finger. If it’s too runny, it needs more cooking time.

⏲️ Cooking Tips: 

• Have all the ingredients pre-measured into bowls and ready to add, before you even begin! It is crucial that you add the ingredients at the right time and not over-boil the jam. 
• It is crucial that you stir the jam constantly once it begins cooking. If you don’t stir jam constantly, it can burn, foam up too much, not thicken properly, or cook unevenly. 
• Do not double the batch. It will not set up correctly. As much as it is tempting to double the recipe to make it go faster. DO NOT DO IT! This is one time when you definitely need to make each batch individually. But I promise you, after you taste your homemade jam, it will be worth the little extra effort. 
• The quality of the jam will depend on the quality of the fruit.
• If your strawberries aren’t sweet, you may need to slightly increase the amount of sugar in your recipe to compensate.
• You can use either fresh squeezed lemon juice or bottled. Both work. 
• If you are not going to can your rhubarb jam, you can skip using the butter. It is mostly for when you are going to can the jam. 
• If you use frozen rhubarb and frozen strawberries, I recommend you thaw the fruit and drain off any excess liquid before using it in the jam recipe. This helps to control the consistency of the jam and prevent it from becoming too watery.

This strawberry rhubarb jam makes approximately 7 half pints of jam. But that can sometimes fluctuate a little depending on factors such as

• How long it cooks
• The amount of time it takes to reach boiling point – sometimes it takes longer than other times based on room temperature or the temperature of the fruit. This means the fruit is “cooking” for different amounts of time as you wait for it to reach boiling point.
• How much the fruit breaks down depending on the ripeness and cooking time.

But I always prepare 7 half-pint jars. Sometimes I get 6 half pints and a little extra. Sometimes I get a full 7 half pints.

💭 FAQ’s