Zutaten für Strawberry Rhubarb Orange Honey Jam
- 2 cups chopped rhubarb
- 4 cups chopped strawberries
- Lemon Juice
- 1 cup honey
- Orange Juice
- Orange Zest
- 1 teaspoon ground cinnamon
- Pectin
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Zubereitung von Strawberry Rhubarb Orange Honey Jam
- Wash and chop 4 cups strawberries, 2 cups rhubarb, and 1 orange (zest and juice separately).
- In a large saucepan, combine the chopped strawberries and rhubarb with the orange zest, orange juice (about 1/2 cup), 1 cup honey, and 1 teaspoon ground cinnamon.
- Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Reduce heat to medium-low and simmer for 45-60 minutes, or until the jam has thickened significantly and reaches the desired consistency. Stir frequently to prevent burning.
- Use a spoon to test for setting. A small amount placed on a chilled plate should wrinkle when pushed with your finger.
- Carefully ladle the hot jam into sterilized half-pint jars, leaving about 1/4 inch headspace.
- Wipe the rims of the jars clean, and seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes (adjust based on altitude – consult a canning guide for details).
- Remove the jars and allow to cool completely. You should hear a ‘pop’ sound as the jars seal. Check to ensure all jars are sealed tightly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
301g
Fat
0g
Carbs
27g
