I used to make high sugar jams, but now I do this… (Strawberry Rhubarb Jam with NO refined sugar!)
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Turn the flavors of summer into a jam that you can enjoy year-round with this homemade strawberry rhubarb jam. Then, follow this …
Thank you so much! I've been wondering for a few years how to make jam and jellies without refined sugar. My family will be thrilled, they love jam
Rhubarb….is a VILE weed! Okay I'm being overly dramatic. I like rhubarb jam just not strawberry rhubarb jam. But I have been very interested in using the Pomona pectin so thank you for going over how to use it.
My mom made a rhubarb sauce too which was amazing on toast!
Calcium is a very reactive metal. That powder is a calcium compound…which one?
Thank you, this is very helpful,😊,do you have other low sugar fruit jam recipes ? 😊
Thank you! Can't wait to try thr recipe! 😋
Strawberry/rhubarb is one of my most favorite food combinations.
I use plastic or metal straws; the bigger straws… they work great at hulling strawberries. 🤷♀️
Thank You for sharing
What is the recipe for just strawberry jam?
What a lovely recipe Carolyn <3 I am always looking for healthy sugar-free recipes.
What alterations do you make to pectin for less sugar?
What a talented daughter you have to have carved such a lovely spoon!😊
My husband is type 1 diabetic and I've recently picked up making jellies, jams and preserves and what inevitably ends up being a few jars of heavy syrup… he really wanted me to try my hand at some "sugar free" recipes and, I've not been real impressed with the 'other' brands. I'm excited to give Pomona's pectin a try.
Carolyn, I never used Pomona's before but because of you looked into it. I was glancing through the cookbook sample and spied pie filling recipes. Have you tried any of these and are they approved recipes? I have not been able to can pie filling as my husband is allergic to corn and clear gel that is approved for canning contains corn. Pomona's does not. This would be fantastic for me if it is approved. Please let me know! I just made Black Raspberry Jam today with liquid Certo (only some liquid pectins do not contain corn)the powders do. However the Pomona's you used does not so I am anxious to try it as all the other low sugar pectins do contain corn.
I used to make a lot of strawberry rhubarb, blueberry rhubarb and pineapple rhubarb pies.
I’m newer to making jam and canning and have a question…most recipes include lemon juice. I thought it was necessary for acidity and water bath canning safety, but I’m starting to see that what is “recommended” by certain entities and what people have been doing for a long time are often two different practices. So is the lemon juice unnecessary?
I make jam with just a very small amount of sugar and I thicken it with cornstarch to give it the thickness so it doesn’t just run off the bread. It is delicious. The cornstarch adds it’s own special flavor too. I never use pectin. 😊❤
Can you freeze this jam instead of canning it?
Love it.can you make a recipe with goats milk
In Canada Bernardin no sugar added pectin is what to use.
I've been looking for a recipe like this. Thank you! Much love from the Midwest US 💖
Could you reduce the rhubarb juice down to make a concentrated syrup for sweetening.
Can I use this recipe for blackberries or any fruit?
Carol, would this method work with jellies, as well? And – what about liquid stevia as a sweetener. Would that work? I'm thinking that if you can make it with no sweetener – stevia should be ok?
Could you substitute homemade calcium powder (like from powdered egg shells or powdered orange rind)? Or is Pamona's calcium powder some specific concoction?
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.
Just bought the canning masterclass. Does anyone have recommendations for a good pressure canner to use on a glass top stove?
Pamper cheif carries a great corer
Thank you for showing how to use this pectin. After growing up using certo for 50 years I was apprehensive about new canning procedures
Thank you for sharing 🙏❤🤗
BTW, great video, never tried rhubarb. Need to try it with strawberries.
How do you know that the jar did not break when you were filling it? There might be glass inside the product.
Splenda is poison and I refuse to use poison in my cooking. Just saying
Hi, your channel popped up in my feed, and it was really interesting because my mother used to cook with rhubarb for pies and such and then I noticed on your counter you have a box that I’ve never heard of before except it’s the name of my city . I live in Pomona, California! I think I’m gonna have to get me some of that pectin, I’m looking forward to watching more of your videos. Have a great week!🌱💚🌱
They say there is sulfur in refined sugar. Are you concerned by adding in honey at that temperature will undermine the health benefits? Although some say 140 F for 2 hours. Ever thought of adding Ceylon cinnamon?
My mom made an awesome STEWED RHUBARB … she chopped & covered rhubarb with water, added as much sweet (ie. sugar) as desired, then and boiled 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 😋
Hi I am trying to find the strawberry huller but I haven't had any luck even at Lehmans. Any ideas?
Tomato topper works great also for taking the tops off.
Why is your rhubarb so green, not red? Is it a different variety? Thanks for the great video!
Honey is carcinogenic when heated.
Pull don't cut, the rhubarb
❤❤ Thank you for sharing!! Our weather (Pacific NW zone 6b) has been sudden hot, sudden cold, so our plants are either great or just okay. Our strawberries are doing okay, but not all plants are putting out strawberries at once though they are June bearing. For now I will live vicariously through your amazing recipes!! My guess is here in a week or two they will all ripen at once and we will have a rush to use them. 😂 ❤️❤️ We are working around the odd weather the best we can. Thank you for inspiring everyone! ❤❤
😋 😋 😋
Seeing you cut your rhubarb near the bottom reminds me that I just learned to pull each stalk out so that it doesn't rot in the ground. Supposed to be better for the plant. A little bit of orange zest with rhubarb (and if you are adding strawberry) is a secret ingredient. Also I'm a honey/maple syrup lover who also uses monk fruit/stevia…BUT just learned that Erythritol and Xylitol are less glycemic than honey/maple syrup, and not bad for you. I like the Non-GMO Monkfruit/Erythritol blend Costco sells. But do want to get into my bucket of local organic raw honey. Pumona's is the only way to go! P.S….No Splenda, it's poison.
***.Make sure your non-sugar sweetener DOESN'T have Erythritol added to it as it's linked to heart attacks! Google it.
Carolyn: Beware artificial sweeteners. The latest information is that Splenda and many products like it contain a genotoxic compound called surcralos-6-acetate which when metabolized can break up your DNA. On a more positive note condensed fruit juice can also be used. Pear juice concentrate is being used in many products as a sugar substitute. I have used frozen condensed white grape juice and frozen condensed apple juice in jams as a sugar substitute for years, just be sure to read the label to be sure it is pure fruit juice. These products are widely available in most supermarkets. The frozen condensed fruit juice alters the jam's flavor very little especially the frozen white grape juice. But these only work if you are using Pomona's pectin. I love that product and have had great success making low sugar and no white refined sugar recipes with Pomona's.
Thank you. I love jelly but was tired of all the sugar. I will try this. God Bless.