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! 🙂