Strawberry Rhubarb Jam Without Pectin [Vegan]

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Serves

28

Cooking Time

90

Ingredients

• 7 cups fresh rhubarb, cut into 1/2-inch pieces
• 7 cups fresh or frozen strawberries, stems removed and cut in half
• 4 cups granulated sugar
• 1/4 cup freshly squeezed lemon juice
• 3/4 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon pure vanilla extract (more to taste)
• 1 teaspoon almond extract (more to taste)

Preparation

1. Cook to 220 °F. It’s important to make sure that the jam reaches 220°F, which is jam’s “set” point. Add lemon juice. Lemon juice is key to great jam because the acid draws out all the pectin in the fruit and then helps all those strands of pectin bind together so that the jam thickens and “sets”. Bonus – lemons themselves contain a high amount of pectin. So, just by adding lemon juice, you’ll naturally raise the amount of pectin in your jam.
2. Add all the sugar. Yes, this recipe contains 4 cups of sugar, which is more than some recipes and less than others. For this recipe, 4 cups was the perfect amount. Sugar does a whole lot more in jam than sweetened it up. Sugar binds the water in the fruit so that it can’t interfere with thickening.
3. Reducing the amount will leave you with more of a strawberry rhubarb sauce instead of jam. (Also, keep in mind that a tablespoon of this jam only contains 3-4 grams of sugar.)
4. Cook it long enough. You’ve simply got to let some of the excess water in the fruit evaporate, a process that only happens if you cook it long enough. “Long enough” will vary, but it's about an hour and a half.

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Nutritional Information

Per Serving: Calories: 28 | Carbs: 8 g | Fat: 0 g | Protein: 0 g | Sodium: 14 mg | Sugar: 7g

Source by onegreenplanet.org

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