This strawberry rhubarb jam recipe can be canned or frozen ... I had great success with using regular sure-jell pectin. But if you want to play it safe, you can use the no-sugar pectin.

To freeze rhubarb, cut the stalks into one to two-inch pieces and place in a single layer on a large baking sheet. Freeze until hardened, about one hour. Transfer rhubarb pieces to a large ziplock bag ...

As the seasons change and fresh fruits come into abundance, there’s no better way to capture their vibrant flavors than by ...

You will find that with the addition of pectin and lemon juice you should not need to cook strawberry jam for more than 20 minutes. Other varieties may take a bit longer. Pectin, by the way ...

If you’ve ever made jam or jelly at home ... other ways to preserve more naturally and with less sugar. Pomona’s Pectin is the answer to this canning conundrum.

Low-pectin fruits include: blackberries, cherries, elderberries, pears, rhubarb, strawberries and medlars ... the fruit before the sugar. When making jam, always use fruit that's in peak condition ...

Rhubarb contains very little pectin and will benefit from using jam sugar, which contains a small amount of natural pectin, plus a little citric acid to make jam set. Place the rhubarb in a large ...

For example: remove the caps from strawberries, and cut into quarters; or peel and pit peaches, and slice into pieces; or trim rhubarb and ... Learn how to make jam without pectin.