Sugar-Free Strawberry-Rhubarb Freezer/Cooked Jam
(The last spoonful of jam…)
I know, I know, you’ll are probably wondering why I am posting a strawberry-rhubarb jam recipe when it’s the middle of winter. Strawberries and rhubarb aren’t in season you say? I know….but they are (in a sense) for me because I had a bunch of leftover frozen rhubarb (which I cut up and froze when it was in season—-and which I got for free! ) and frozen strawberries (from the store…not as good as fresh but they’ll do) that I wanted to use up. So, if you aren’t ready yet to use this recipe, save it and store it in your archives for later use this summer. Or, substitute another berry or more strawberries for the rhubarb.
I have started making my own jam because it is much more frugal than sugar-free naturally sweetened jam at the grocery store. One tiny little bottle usually costs a couple of bucks and I figure I can make some for a much cheaper price at home and make much more of it too!
4 c. strawberries (fresh or frozen, sliced)
4 c. rhubarb (fresh/frozen, sliced into small pieces)
1 c. honey
2 packages no sugar added pectin
Add all ingredients except pectin into a pan. Mash and cook until it is well-combined. Taste. Add more honey (I used a lot less than the original recipe called for but I think it’s sweet enough…you might want to add up to 1 and 2/3 c. more honey) to taste. Add pectin according to package directions. Pour into freezer containers or can according to package directions. Enjoy!