I used to make high sugar jams, but now I do this… (Strawberry Rhubarb Jam with NO refined sugar!)

Turn the flavors of summer into a jam that you can enjoy year-round with this homemade strawberry rhubarb jam. Then, follow this recipe to make a refined sugar-free or low-sugar option!

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#strawberryrhubarbjam #lowsugarjam #lowsugarrecipe

[gratefulacres]

Pull the rhubarb, don't cut it. I have and grew a 50 yr old rhubarb row, 4ft high... Pulling improves health and production. Bury a fish carcass in the fall near the roots too.

[wuznotbornyesterda]

🤪 my mom had strawberry freezer jam in her freezer for 2 decades! When she died and I cleaned out those last couple of jars, I brought them home and over the next 2 years I ate them on English muffins. They were great from 1994.

[NaveDelAmor]

I learn so much from the comments! Thank you good peeps of yt!

[his-sweetie]

What a talented daughter you have to have carved such a lovely spoon!😊

[homesteadgamer]

For anyone curious, the reason it's best to make jams out of underripe fruit is because fruit has more pectin when it's not ripe. The more pectin in your fruit, the less store bought pectin you need to add. Pectin is what gives underripe fruit it's tartness. This is the reason lemon juice is often added to jams. It's a great way to preserve excess fruit, or fruit that began growing too late in the season to be ripe by first frost (so you pick the underripe fruit and use that jams and pies). That's also why SO much sugar was added to jams, because all that underripe fruit was too tart to eat. And, the sugar helps preserve it nicely.

Keep in mind, though, that while using raw honey sounds great, if you cook your jam (opposed to a raw foods diet), the beneficial properties of honey will die in the cooking process. But honey itself is a GREAT preservative, raw or cooked.

[Arome]

We've used Pamona Pectin for a few years now. LOVE it!
Everyone tends to say "it's a bit expensive". Remember, you're NOT using sugar, so you're saving on that side. PLUS it's CALCIUM activated!! Much healthier option! The jams taste like the real fruit too.

[debraxochimitl]

a grapefruit spoon is a wonderful tool for hulling strawberries too!

[stevesparks]

Hey, always a great video!! One hint on rhubarb.... pull it out of the crown and don't cut it off. Your plants will be healthier and regrow better when stalks are pulled out.

[InexperiencedHomesteaders]

I was SHOCKED when I canned peach jam! 4 cups of fruit and 7 cups of sugar!!! I had NO IDEA Jams were loaded with that much sugar. Yes, I do low sugar now. This was great!

[LaydeeLia]

My mom made an awesome *STEWED RHUBARB* ... she chopped & covered rhubarb with water, added as much sweet (ie. sugar) as desired, then and boiled --> simmered all 'til soft, which is when she'd add a corn starch slurry & stirred 'til thickened. When cooled, you can pour it over cooked oatmeal; or ice cream; sponge cake; or even eaten really cold by the spoonful 😋

[readingdestination]

Strawberry/rhubarb is one of my most favorite food combinations.

[mamoe]

Thanks for the Pomona’s tutorial. Very clear instructions 😊

[roszcutler]

You always have such great how to videos Carolyn thank you 😊

[MamaJLW]

One of the best parts of your tutorials is the bits of science interspersed with whatever you’re doing. I could never understand why my big batches of jam weren’t setting up properly. Now I know why. Thanks.

[tonyapenelton]

Caroline-
I just bought my first packages of Pomonas pectin and will be using it today to make my wild black raspberry/mulberry jam! I am very much looking forward to not having to add 8 cups of sugar! SHEESH! Who needs that!?!

I found an amazing way to use my extra rhubarb this year that I think you and the kids may enjoy! It’s been a favorite with many of my family and friends all summer long and is even being requested still!! You take as much rhubarb as you want/have to fill as many of your 4 Harvest Right freeze dryer trays as you plan to use. Cut the stalks into 1/2 inch chunks. Put them in a deep pot- cover with your favorite 100% fruit juice. Add sweetener if you choose in the amount to your taste. If any at all. Turn the pot on and warm it up but don’t boil it. You’ll do some sampling of the rhubarb to keep it perfect- let it steep long enough to absorb the flavor and sweetness from the juice - yet still hold its shape. It will be soft but definitely holding its shape. Use a slotted spoon and remove from the juice into a strainer and give it a quick rinse to get the excess juice off (important when freeze drying so it doesn’t crystallize the sugars on the surface). Then stick it in the freeze dryer and run the cycle! Only met 2 that didn’t care for it! Candied rhubarb! The original recipe called for soaking/steeping it in jell-o but I prefer 100% fruit juices. Any flavor of either will work. Hopefully you’ll try it. A good way to use up extra rhubarb- I’m about to go pick mine again and make a batch for some Christmas baskets for those who love it! Enjoy!

Thank you for all your great videos and teaching me so, so many new things all the time! Hoping I just taught you something new in return.
God bless

[theherbalist]

The calcium water will also freeze well. I just made spiced blueberry jam with honey. I took the jar of calcium water out of the freezer and I allowed it to begin thawing. When it was soft enough to chip with a fork, I chipped out enough for the recipe. I put the jar back in the freezer and allowed the chipped calcium water to thaw completely and measured the amount needed for the recipe. The jam turned out perfectly. At that time the calcium water had been in the freezer for over a year.

[debbiewood]

I just made raspberry jelly and was sad that I had to use so much sugar. I am thrilled to learn there is a better way. We eat less jam and jelly because it is so sweet. Now we can really enjoy our harvest more.

[lamedvav]

Make your own calcium powder. Eggshells are pure calcium. Roast the shells to be able to remove sticky pieces left in the shell. Then grind the roasted shells in your Osterizer and bingo! calcium powder.

[sherihicks]

Thank you for demonstrating and explaining Pomona's pectin! I would like my daughter to start using it for her son. BTW: Jam is NEVER in my fridge for 3 weeks! Which is why I don't have it in there very often!😂

[WhinnyL]

Pomona"s pectin is a wonderful alternative. They offer a good recipe book as well. Another option would be to freeze your jam fruits for later processing and in the fall when the temps are cooler as the Quince are ripe add that to your recipe. Quince has more natural pectin than apples.