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https://www.thespruceeats.com/low-sugar-fresh-fruit-jam-recipes-1135422 I also opted to puree the jam once it was finished in order to have a smoother consistency. You just toss all the berries and rhubarb in a pan, cover, and simmer until they are soft. This keeps it very simple. They make great food gifts, especially when using seasonal fruit, and fillings for cookies and other pastries. Cook the rhubarb with some water, lemon juice, and a vanilla bean over medium high heat until it breaks down. Other than slicing the rhubarb, the rest of the jam pretty much just cooks itself! Do you have a backyard full of rhubarb and never know what to do with it? Pair it with homemade bread and you'll be a star. Fresh rhubarb is thinly sliced and combined with lemon juice, sugar, pectin, and an optional but highly recommended vanilla bean. This easy small batch homemade Rhubarb Jam has less sugar than other recipes, yet the result is the most beautiful pink, spreadable, sweet and tart jam. You’ll know when it’s done by sticking a cold spoon into the hot jam. Rhubarb thickens gorgeously when cooked so no need to add anything to make it gel. I only use around between 1/2 cup of sugar to every pound of rhubarb (3 cups chopped), and my husband prefers even less (1/4 cup to a pound). Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. https://recipeland.com/recipe/v/amys-blueberry-rhubarb-jam-5543 Sugar is usually what helps to set up a jam, but in low-added-sugar recipes such as these, the use of pectin for low-sugar or no sugar recipes is what does the trick. As jams go, this blueberry-rhubarb jam is lower in sugar (3 cups vs. 4 cups) than most jam recipes. First step is to thinly slice the rhubarb. The hint of lime makes this sing on your taste buds, dare I call it, sublime. The 15 Best Gifts for Cheese Lovers of 2020, The 7 Best Champagnes for Mimosas of 2020, 16 Delicious and Tempting Sugar-Free Desserts, The 20 Best Food and Kitchen Gifts from Black-Owned Businesses in 2020, The 8 Best Copper Cookware Pieces of 2020, 15 Refreshing Sorbet Recipes for Keeping Cool, 3 Ingredient Low-Sugar Cranberry Chocolate Almond Bark, The 11 Best Smoothie Delivery Services of 2020. step-by-step guide from the Ball canning jars company. You might notice that this recipe calls for less fruit and sugar than the recipes that come with your box or container of pectin. Once the rhubarb is done, add the sugar and pectin mixture and bring to a boil over medium high heat while stirring continuously. Recipe makes between 3-4 cups of jam. If you do go this route, make sure to follow this step-by-step guide from the Ball canning jars company. Using a 4-quart sauce pan, combine the sliced rhubarb, water, lemon juice, and vanilla bean (if using). It's another unusual berry-rhubarb combination and the lime zest and juices in this recipe give it a certain pizzazz. Small batch homemade Rhubarb Jam can easily be made with fresh rhubarb, lemon juice, pectin, sugar, and an optional vanilla bean. Jam will gel as it cools. While the rhubarb is cooking, combine the sugar and pectin. Easy peasy! Add additional water, if needed, as it will evaporate during the cooking process and help soften the rhubarb. (Yea, I'm kind of dorky that way) But seriously a homemade blueberry jam without pectin and low sugar … Rhubarb is a dry fruit that will release moisture as it cooks, but the additional liquid is added to help soften it. I used three large fat stalks and it made 4 heaping cups, split lengthwise, optional but recommended, Use a low sugar brand (Pomona recommended). Blueberry Rhubarb Jam. The sugar and pectin is added to the fruit mixture, brought to a boil, and cooked just long enough to dissolve the sugar. The way I look at low sugar blueberry jam is that it’s a lot of sugar per recipe, but not per serving. This Blueberry Rhubarb Jam recipe won third prize in The 1983 Old Farmer’s Almanac Recipe Contest. Either store in refrigerator or process in a water bath canning set up while the jam is hot. Cook only long enough to dissolve the sugar which should take just a few minutes and then remove from heat. Many rhubarb jam recipes include a 1:1 sugar ratio by weight, which means one pound of sugar to one pound of rhubarb… I prefer a low sugar rhubarb jam, with just enough sweetness to balance against the tart rhubarb. Foodie Pro & The Genesis Framework. Thinly slice the rhubarb. It has so much flavor that you’re not going to eat a lot at once. Otherwise, these jams will keep refrigerated for up to three weeks and frozen for one year. The quickest and easiest method is to use the slicing blade on a food processor. Heat over medium high heat while stirring continuously to prevent burning until the rhubarb completely breaks down. Your email address will not be published. Serving size is based on 1 Tablespoon. I don't make this claim lightly. Transfer to clean glass jars. This low sugar blueberry jam recipe uses no store bought pectin and might just be the best jam I've ever inhaled tasted. This not only speeds up the cooking process, but it eliminates any stringy fibers that grow lengthwise. This should take about 10 minutes. It calls for only a fraction of the sugar regular jams call for (1 1/2 cups) to make four (8-ounce) jars. Be very careful as it can bubble but it shouldn't foam. This year we made delicious Blueberry Rhubarb Jam without any Certo or pectin. This recipe gives instructions for canning but, it certainly can be kept in the refrigerator for up to three weeks or frozen for up to one year. Rhubarb adds a pleasant tartness to this jam, and the blueberries provide color and texture. The beauty of these recipes is that they don't require processing in a water bath unless you want to store the jams at room temperature of 55 to 70 degrees for one year. Add the jam to clean jars and you’re done. They only require pitting but no blanching and peeling of skin. Get easy-to-follow, delicious recipes delivered right to your inbox. This versatile spiced plum jam recipe can be made with the Damson plum variety much beloved of Eastern Europeans or red or black plums or even Italian prune plums. I'm not a big fan of cardamom, but it would work nicely here. The result is the most beautiful pink, spreadable, sweet and tart jam. If the jam gels on the back of the spoon, you’ll know that it will set once in the jar. You want thin uniformly cut slices. No straining required! Refrigerated jam should last 2-3 weeks whereas water bath canned jam should last at least one year. These fresh fruit jams retain their just-picked taste because they aren't cooked to death, robbing them of their natural flavors. Canning isn't necessary if you go the refrigerating or freezing route. Vary the spices to suit your whim. Use this jam in pastry recipes or on crostini with blue cheese as an appetizer. The almost cloying sweetness of fresh, juicy figs means very little additional sugar is added to this fig jam recipe―3/4 cup plus 2 tablespoons of honey, to be exact. Here's another great edible gift idea. You can certainly do this with a knife and cutting board, but the quickest and easiest way is to use a food processor with the slicing blade. « Strawberries: How to Wash, Store, and Freeze. If you grow rhubarb …

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