How to Make Low Sugar Strawberry Rhubarb Jam

Clean and hull 4 cups of strawberries. Wash and chop 2 cups of rhubarb into 1 inch pieces.

Boil the fruit, 1-1/2 cups sugar, 5 tsp pectin, and 3 tsp water till bubbling. Make sure the sugar dissolves well.

Sterilize glass bottles or mason jars to store your strawberry rhubarb jam. Boil the bottles in water for 10 minutes so that they are clean and free of impurities. Heat the jar lids in a separate pan so that they are sterilized as well.

Cook the jam till the fruit is soft and well-done. This will take about 15 minutes.

Fill the glass jars with jam, leaving about 1/2 inch of space from the rim. Screw the lids on the jars and place in boiling water for 10 minutes to seal them well.

Note: Try adding fruit like pineapple or even tomatoes to make your own version of mixed fruit jam.

Important: Learn more about how to can bottles for jam before attempting to do it on your own for the first time.