One of my daughters loves strawberry rhubarb pie. On our last trip to Nantucket, she bought a very expensive pie and just ate the filling. As I examined the taste of the filling, I realized why she insisted on just wanting the "strawberry rhubarb pie". The rhubarb provides a wonderful tart complement to the sweet strawberry filling, creating a complex sweet-sour balance that is absolutely delicious. Low sugar strawberry rhubarb preserves is a universal accompaniment. Brown sugar is used instead of granulated sugar to make these preserves healthier. The amount of sugar is also drastically reduced. As a result, these preserves should be eaten within three months. (However, it is usually finished within a week!)
This low sugar strawberry rhubarb preserves can be spooned directly out of the jar for a treat, used on toast, mixed with yoghurt, added into smoothies, added as a pancake topping or on oatmeal etc. The sky's the limit.
Low sugar strawberry rhubarb preserves on the left. Regular strawberry preserves on the right. Notice the amount of fruit vs. gelled sugar in both containers.
Tips for making low sugar strawberry rhubarb preserves.
Strawberries
I like waiting for strawberry season and purchasing strawberries at their peak and preferably on sale. Strawberries that are somewhat overripe and not visually appealing are perfect for preserving as these are more flavorful.
Rhubarb
Rhurbarb look like celery stalks with very large leaves. Only the stalks are edible. If you don't grow rhubarb and need to purchase them from the market, pick rhubarb stalks that have the most red, are not wilted and are not too thick. Red stalks are more ripe and tend to be sweeter than green stalks. Thicker stalks tend to be more fiberous than thinner stalks.
Rhubarb
Fresh rhubarb stalks
Sliced ripe strawberries and rhubarb.
Sugar
Brown sugar is used for this low sugar strawberry rhubarb preserves recipe. There are different kinds of brown sugar. The light brown sugar yields a brighter red preserve whereas the dark brown sugar will definitely look darker. Regular granulated sugar can be used if brown sugar is not available. Brown sugar is used in this recipe as it's less processed and healthier.
Brown sugar added instead of granulated sugar.
Strawberry, rhubarb mixed with sugar.
Pectin.
Pectin is needed to gel the liquid. However, a low or no-sugar pectin is required. This type of pectin is made specifically for low or no-sugar preserves and doesn't require much cooking.
Low or no-sugar pectin
Canning Jars.
Before making your preserves, sterilize your jars and lids by boiling them in a pot of water for at least 10 minutes and removing them with some tongs to dry. The ideal size for these preserves is 250 ml (8 oz) in order to consume the preserves in a timely manner.
Boil canning jars.
Canning Funnel.
Although not a must-have, it does make canning easier. I used to just carefully ladle out the preserves into the jar. I bought a canning funnel which is a funnel with a large mouth and it has been a real time saver. No more dealing with sticky jars!
Low sugar strawberry rhubarb preserves in jar
If you've tried this low sugar strawberry rhubarb recipe, I would love to know what you think in the comment section.
LOW SUGAR STRAWBERRY RHUBARB PRESERVES
Equipment
- 5 250 ml. mason jars 8 oz. canning jars.
Ingredients
- 1 kg strawberries sliced
- 125 g rhubarb sliced
- 250 g brown sugar granulated sugar can be substituted
- 2 Tbsp low sugar pectin
Instructions
Prepare jars
- Completely submerge jars and lids into a saucepan of water.
- Bring water to boil and sterilize for 10 minutes.
- Remove jars and lids and place them on a clean towel. Allow them to dry.
Make Preserves
- Wash strawberries and rhubarb.
- Hull strawberries and slice.
- Slice rhubarb in ½ " (1 cm) chunks.
- Combine strawberries, rhubarb and brown sugar in a saucepan.
- When the syrup starts to boil, add the pectin.
- Cook for 1 minute and turn off heat.
- Pour hot preserves into sterilized jars and seal jars.
- Jars will be vaccuum sealed when the lids are depressed. This should happen as the preserves cool in the sealed jars.
- Preserves should be consumed within 3 months and refrigerated after opening.