Spring's favourite pairing comes together in a tangy sugar-free jam that is sweetened with honey.
Prep Time 20minutes
Cook Time 17minutes
Total Time 37minutes
Be sure to read through our Canning Basics if this is your first preserving project.
Wash and sterilize five 250ml jam jars. Boil the flat parts of the lids in a small pot and keep at a low simmer. Prepare a hot water canning bath and keep jars hot in the water while you make the jam.
Place rhubarb, strawberries, honey and lemon juice in a large, heavy bottomed pot over medium high heat. Bring to a boil, stirring often, and cook for ten minutes. Fruit will disintegrate as the juices are released and the mixture will bubble quite furiously.
Remove from heat and stir in the two packages of liquid pectin. Return to the burner and cook for another seven minutes, stirring often. Skim foam off the top of the jam if it forms.
Remove jam from heat and let sit for a couple of minutes, stirring occasionally. It will thicken slightly. Ladle jam into hot jars, then place a flat lid on jars, and add screw rings.
Using a proper jar lifter, immerse jars in hot water bath, and boil rapidly for ten minutes. Remove from bath and place on a towel on the counter to cool overnight. Store in a cool, dark place.