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When you find yourself with a couple pounds of extra strawberries, this Low Sugar Balsamic Strawberry Rhubarb Jam is just the thing.

basket of strawberries and rhubarb stalks for making strawberry rhubarb jam

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!

rhubarb growing in garden

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.

white bowl of fresh strawberries on wooden table.

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!

Yield: 6 half pint (8oz) jars

Balsamic Strawberry Rhubarb Jam

Balsamic Strawberry Rhubarb Jam

This low-sugar, small batch, balsamic strawberry rhubarb jam brings you summer flavors all year long!

Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 55 minutes

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

    1. 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.
    2. 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.
    3. Pour in the sugar all at once and mix well.
    4. Bring the mixture to a rolling boil and boil for 1 minute.
    5. Remove from heat.
    6. Pour the jam into jars, leaving 1/4" inch headspace. Remove any air bubbles with a wooden spoon or spatula.
    7. Wipe rims, place lids and rings on jars.
    8. Process in a boiling water canner for 10 minutes, adjust time for elevation.

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white bowl of fresh strawberries

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Amanda and her husband are working hard to turn their little acre and a half into a self-sufficient homestead in south central Alaska. They raise chickens, both egg layers and meat chickens, have a large garden and very large greenhouse. They hope to eventually adds goats to the homestead and maybe even a cow!
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