When you find yourself with a couple pounds of extra strawberries, this Low Sugar Balsamic Strawberry Rhubarb Jam is just the thing.
I love making small batches of jams and jellies. We’re not huge jam eaters in our house, plus I like the ability to try lots of different flavors. As much as I love strawberry rhubarb jam, the addition of balsamic vinegar really takes it up a notch and makes it something special.
With both strawberries and rhubarb in season, this is a great way to preserve that over abundance of harvests. These make great gifts too!
Balsamic Strawberry Rhubarb Jam
After cleaning and hulling the strawberries, crush them up. I used a potato masher in a large bowl. This is a great way to mash up the diced rhubarb as well.
Balsamic vinegar comes in so many ways. There are many years old bottles that tend to be very expensive and cheaper mass made versions as well. Save your special well-aged balsamic for drizzling on bread or even ice cream (seriously!) and use a less expensive version for this jam. While it certainly adds to the flavor depth of the jam, it is not so pronounced that you need to spend extra money on it.
So many jams and jellies can be full of sugar, this recipe calls for a relatively low amount of sugar. Because of this however, a specific low or no sugar pectin must be used.
Canning Jam Safety
Remember, to process jam safely for yourself and loved ones. All jam needs to be processed in a water bath canner. Do not simply pour into jars and seal.
If you prefer not to can, this jam can be frozen or refrigerated immediately for storage.
Frozen jam should be used up within 6 months. If refrigerated, use up within 1 month – longer may be okay, but watch for mold.
There are so many wonderful ways to preserve and use rhubarb. Be sure to try our Rhubarb Custard Pie!
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Balsamic Strawberry Rhubarb Jam
This low-sugar, small batch, balsamic strawberry rhubarb jam brings you summer flavors all year long!
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
Instructions
- 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.
- 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.
- Pour in the sugar all at once and mix well.
- Bring the mixture to a rolling boil and boil for 1 minute.
- Remove from heat.
- Pour the jam into jars, leaving 1/4" inch headspace. Remove any air bubbles with a wooden spoon or spatula.
- Wipe rims, place lids and rings on jars.
- Process in a boiling water canner for 10 minutes, adjust time for elevation.
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Rob
Tuesday 7th of July 2020
the flavor is perfect, but mine didn't set well (It's runny) - what might have went wrong?
Amanda Idlewild
Thursday 9th of July 2020
It could be a couple of things- not enough pectin, did reach a hard enough boil, or too large of a batch. The good news is that would still be delicious on crepes, pancakes, waffles, ice cream, french toast, and I bet even cake!