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.
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
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.
- 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
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Latest posts by Amanda Idlewild (see all)
- Easy Homemade Crockpot Applesauce with canning instructions - September 21, 2020
- Canning Pumpkin and Butternut Squash - August 17, 2020
- Best Chicken Breeds for Heat and Keeping Them Cool - July 27, 2020