Rhuberry Spread – Naturally Sweetened Strawberry-Rhubarb Jam

The post Rhuberry Spread – Naturally Sweetened Strawberry-Rhubarb Jam was originally published to Total Survival

I enjoy trying new twists on old favorite recipes, and right now our local rhubarb is abundant, so when I found this naturally sweetened strawberry-rhubarb jam, I had to try it. This rhuberry spread recipe has only 4 ingredients and contains no added sugar or commercial pectin. It’s sweetened with apple juice concentrate and thickened with natural apple pectin and slow cooking. The result is a sweet-tart taste that let’s the strawberry and rhubarb flavors shine through. In addition to being used as a spread, I’m sure this would dehydrate to make a great fruit leather, too. I hope you’ll enjoy trying something new, too.

Rhuberry Spread – Naturally Sweetened Strawberry-Rhubarb Jam Recipe

Adapted from Ball Complete Book of Home Preserving
Makes about six 8-ounce (1 cup) jars

Ingredients

• 4 tart apples, peeled, cored and chopped
• 5 cups strawberries, hulled and halved – or just use small berries
• 2 cups rhubarb, finely chopped
• 2 (two) 12-ounce cans frozen apple juice concentrate, thawed

Directions

Sterilize seven 8-ounce jars, keep hot. Fill water bath canner and bring to boil.

In large, stainless-steel saucepan, combine apples, strawberries, rhubarb and apple juice concentrate. Bring to a boil over medium-high heat, stirring regularly. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 50 minutes.

The official directions continue: “Remove from heat and test gel. If gel stage has been reached, skim off foam.” If you want to test for gel, you can check out how to do that in the apple jelly post. If you want to skim for foam, you can, although I rarely bother. I don’t normally end up with much, and I’m not entering my preserves in the county fair. I just cooked my mix down until it seemed thick enough, and mixed in the tiny bit of foam.

Rhuberry Spread – Ready for Canning!

Ladle jam into sterilized jars leaving 1/4″ headspace. Wipe rims clean and screw on the lids. Bring to a boil and process for 10 minutes in water bath canner (add 1 minute for every 1,000 feet above sea level). Remove canner lid. Wait 5 minutes, then remove jars to a waiting towel. Cool, remove rings, and label for storage with date and contents. Wipe down any sticky spots, if needed, before storage.

Makes around 6 half pint jars. This time around I ended up with 5 jars, because I was busy with other things and let it cook down a little longer . One jar was left open for photos.

The boys did all the chopping for this batch. Good job boys! I used up the last of the frozen strawberries, since our local strawberry season is just getting started. Since the berries were frozen, I didn’t bother slicing them. The spread looks different colors in the different photos because of different lighting. It’s been overcast so frequently lately that natural lighting was not as cooperative as it should be.

Rhuberry Spread – Naturally Sweetened Strawberry-Rhubarb Jam Recipe 2015-03-30 12:07:27 Yields 6 Write a review Save Recipe Print 210 calories 52 g 0 g 1 g 2 g 0 g 357 g 18 g 42 g 0 g 0 g Nutrition Facts Serving Size 357g Yields 6 Amount Per Serving Calories 210 Calories from Fat 8 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 18mg 1% Total Carbohydrates 52g 17% Dietary Fiber 7g 27% Sugars 42g Protein 2g Vitamin A2%Vitamin C152% Calcium8%Iron7% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. 4 tart apples, peeled, cored and chopped
2. 5 cups strawberries, hulled and halved – or just use small berries
3. 2 cups rhubarb, finely chopped
4. 2 (two) 12-ounce cans frozen apple juice concentrate, thawed

Instructions

1. Sterilize seven 8-ounce jars, keep hot.
2. Fill water bath canner and bring to boil.
3. In large, stainless-steel saucepan, combine apples, strawberries, rhubarb and apple juice concentrate.
4. Bring to a boil over medium-high heat, stirring regularly.
5. Reduce heat and boil gently, stirring frequently, until mixture thickens, about 50 minutes.
6. Ladle jam into sterilized jars leaving 1/4″ headspace.
7. Wipe rims clean and screw on the lids.
8. Bring to a boil and process for 10 minutes in water bath canner(add 1 minute for every 1,000 feet above sea level).
9. Remove canner lid. Wait 5 minutes, then remove jars to a waiting towel.
10. Cool, remove rings, and label for storage with date and contents.
11. Wipe down any sticky spots, if needed, before storage.

Notes

1. Makes around 6 half pint jars.

Adapted from Ball Complete Book of Home Preserving beta calories 210 fat 1g protein 2g carbs 52g more Adapted from Ball Complete Book of Home Preserving Common Sense Homesteading http://ift.tt/1zQyHsW You may also enjoy:

• Strawberry Jam and Strawberry Banana Jam Sweetened with Honey – Low Sugar Recipes
• Strawberry Banana Jam and Strawberry Rhubarb Jam
• Rhubarb-B-Q Sauce and Rhubarb-Orange Compote
• Old Fashioned Rhubarb Pudding Cake
• Gluten Free Strawberry Rhubarb Crumble with Almond Flour

P.S. – If you don’t have generous neighbors with big rhubarb patches and don’t know where to find local strawberries, check out Eat Local Grown, a great website for locating farms, farmers markets and food co-ops.

Originally published in 2014, updated 2016.

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The post Rhuberry Spread – Naturally Sweetened Strawberry-Rhubarb Jam appeared first on Common Sense Homesteading.

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