LOW SUGAR STRAWBERRY RHUBARB PRESERVES
Delicious strawberry rhubarb in a container with just enough sweetness to enhance the flavor. You'll be eating it out of the jar!
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.
Nutrition
Serving: 250mlCalories: 259kcalCarbohydrates: 66gProtein: 2gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 17mgPotassium: 445mgFiber: 4gSugar: 59gVitamin A: 50IUVitamin C: 120mgCalcium: 95mgIron: 1mgNet Carbohydrates: 61g
Tried this recipe?Let me know how it was or if you have any questions or suggestions!
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