Low Sugar Strawberry Rhubarb Jam (No Store-Bought Pectin!) скачать в хорошем качестве

Low Sugar Strawberry Rhubarb Jam (No Store-Bought Pectin!)

This low sugar strawberry rhubarb jam is very easy to make. It's a quick and delicious jam. Also, this recipe has no store-bought pectin in it! I list the recipe below as I made it in the video. If you have different quantities of fruit it's no problem! Just use as much rhubarb as strawberries. I don't recommend processing more than 4 pounds of fruit. Keep a ratio of one part fruit to one half part sugar. So if you have a total of 2 pounds of fruit (strawberries and rhubarb), use one pound of sugar (or even a bit less will work!). If you are processing a large amount of fruit, you can add a bit more lemon juice and a couple more seeds. The only thing that is going to change is the cooking time. Ingredients: 12 oz strawberries, diced 12 oz rhubarb, diced 12 oz sugar Juice of half a lemon 4-5 lemon seeds (for their natural pectin) Instructions: 1. Add rhubarb, strawberries, and sugar to a pot. Place on the stovetop and turn the heat to mid-high. Bring to a boil. Lower the heat just a little bit and boil for 5-7 minutes. 2. Lower the heat to medium-low and keep cooking, stirring frequently for another ten minutes or so. 3. Use a potato masher to mash the fruit (or you can use an immersion blender). Add the lemon juice and lemon seeds and stir them in. 4. Cook for an additional 10 minutes or so. To check if the jam is ready, you can scoop some on a spoon and set it on the counter to cool for five minutes or so. Then, add it back to the pot and as it leaves the spoon you’ll be able to see how thick it is. Just remember that jam thickens a bit further as it cools completely in the jars. 5. To can this jam: wash the jars, lids, and rings well. Add the jam, leaving one-half inch of headspace. Use the bubble remover to remove air bubbles, use a damp paper towel to clean the rim of the jar before centering the lid and closing the jar with the ring finger tight. 6. Fill the water bath canner with enough water to cover the jars by about an inch. Set on the stovetop, turn the heat to high, and bring to a boil. Place the filled jars on the rack and lower it to the boiling water. Cover the pot. Process half-pint jars for 10 minutes (adjust processing time if you live above 1000 feet in elevation). 7. Turn the heat off and uncover the pot. Let the jars rest in the hot water for five minutes. Use the jar lifters to remove them from the pot and set on a kitchen towel on the counter to cool overnight. 8. Check that your jars are sealed by pressing on the center of each lid. Remove the rings and store them in the pantry for up to 18 months. Please like this video and subscribe to my channel! Please visit the blog at https://ladyleeshome.com/ If growing food is something that you’d like to learn, check out my e-book! Learn more here: https://www.kismetfarmnc.com/eproduct... This ebook will walk you through the process of planning and setting up your best garden yet! Also, find me on: Instagram:   / ladyleeshome   Facebook:   / ladyleeshome   Pinterest:   / ladyleeshome   Free gardening Ebook: https://www.subscribepage.com/ladylee... Want to support my channel and blog? Shop my favorite products on Amazon without an additional cost to you. By using this link to shop, Amazon will send me a small commission for referring you. There is NO additional cost to you and Amazon product prices stay the same! https://www.amazon.com/shop/ladyleeshome Or, shop Amazon for anything and everything that you need through my link: https://amzn.to/2Wyt4D1 Thank you for using these links! I appreciate your support very much 💚💚