Safe to can or freeer jam???

Wifezilla

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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 :D

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 :D
 

Wannabefree

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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.
 

Wannabefree

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Wifezilla said:
That's what I am hoping :fl
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. :hu
 

Wifezilla

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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....

:D
 

Wannabefree

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Wifezilla said:
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....

:D
:thumbsup
 
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