Strawberry Rhubarb Jam (Low-Sugar)

Directions

1. Gather all your fruits and wash them. Proceed by removing the leaves and the hard external part of the rhubarb stalks. Remove the strawberries’ pits.
2. Chop the fruit into regular medium-size pieces.
3. Put the fruits in a pot and cover them with sugar. Add the juice of one squeezed lemon.
4. Let the mixture simmer on the stovetop at low heat for 1 hour.
5. At this point you can check the consistency of your jam (see notes). If it is not yet ready, you can continue letting it simmer for 15 minutes more.
6. Now your jam is ready and you can place it in a glass can and use it within 3 weeks.
7. Notes: - If you would like to make it sweeter, you can increase the amount of sugar, up to 35%–40%. In this recipe, I used 16% of the total fruits’weight, which is enough to help with the fruit turning into jam. - You will notice the jam becoming thick as the fruits release their water and it evaporates. Try testing the consistency with the back of a wooden spoon: If the jam runs down the spoon slowly, the jam is ready. If it still has a liquid-like texture, you need to let it simmer for another 15 minutes. www.italiankitchenconfessions.com