Safe to can or freeer jam???

[Wifezilla]

Ya'll know I don't do sugar. So coming up with good low sugar recipes for canning is tough sometimes. What I have on hand and what manufacturers want you to use are seldom the same

That being said, here is what I have mixed together in a big bowl...

4 cups rhubarb (cleaned out the freezer. This was left from last year)
1 lb sliced strawberries (fresh from the farmer's market)
1 cup erythritol
1/4 cup raw honey
A little Stevia Powder
Juice of 1 large lime
Splash of lemon juice
AND...if I can find my package... chia seeds

So would you feel confident water bath canning this or should I make freezer jam? The pectin I have is no sugar needed type, so no issues with the pectin. Just wondering if it is acid enough to not freak.

Thoughts?

I will also post another recipe later. I found some concord grapes hiding behind a ham. Gotta use those up too

 

[Wannabefree]

I'd say it's safe with the addition of the lime and lemon juice. It should be pretty acidic, enough to can at least.

 

[Wifezilla]

That's what I am hoping

 

[Wannabefree]

That's what I am hoping

Well, strawberries are generally an acidic fruit too. I'm not familiar enough with rhubarb to know it's acidity, but personally, I would not worry about it, I would can it, due to all the lime juice adding to something I already know as acidic. I would be comfortable canning this and feeding it to my family.

 

[Wifezilla]

Rhubarb is pretty acidic too. I went ahead and canned it. I will water bath it later because right now I almost melted just cooking the sauce. I wonder if that burner on the grill will work....

 

[Wannabefree]

Rhubarb is pretty acidic too. I went ahead and canned it. I will water bath it later because right now I almost melted just cooking the sauce. I wonder if that burner on the grill will work....