Reduced/No Sugar Rhubarb Jam

[shivvy]

I have a nice crop of rhubarb coming up and this year I would like to try and make rhubarb jam but with little to no sugar. I was wondering if adding strawberries or blueberries etc might sweeten it instead of using sugar?
However by reducing the amount of sugar will I have an issue with the jam not setting? I don't mind if it is runnier than shop bought jam but it can't be liquid either!

[Buenchico]

Strawberries and rhubarb might work well together:
https://foodinjars.com/recipe/low-sugar-strawberry-rhubarb-jam/

[woofgang]

fruit butter uses less sugar than jam. The sugar is only for sweetening and not for setting. You can use artificial sweetener (yuck) or any sweetener you like really. if you use aspartame then add it to the cooled and finished product as heat destabilises it, also it will lose its sweetness with storage
https://theviewfromgreatisland.com/minimal-monday-rhubarb-butter/

The other thing you can do is add bicarbonate of soda to the rhubarb as it is cooking to reduce the acidity. This was done generally with sharp fruit in war time cookery but is still used to make a healthier product https://theviewfromgreatisland.com/minimal-monday-rhubarb-butter/

[shivvy]

Thanks for the info and links Buenchico and woofgang.
I gave my own version a bash earlier and cooked 4 stalks of rhubarb and a good handful of red grapes with a splash of water and a little bit of honey. And I quite like it!
It is sharper than jam obviously, but not as much as i thought - and definitely edible!
Might try maple syrup next time, and different types of fruits.

[LadyCG]

I could just eat a crumpet now with butter and jam on.

[MargoTester]

I like rhubarb it gives toy a good run for you money. I'll get my coat:-)

[woofgang]

shivvy I know that others will disagree with me but keep in mind that all sugar is sugar....yes if you neck refined white sugar, it will mess with your body faster than eating the same amount of sugar but as a naturally occuring part of fruit, but once its in a fibrous jam or puree, that difference vanishes.

[follyfancier]

the jam will not keep very long if you don,t use any sugar,that was the whole point of making jam, to preserve the fruits

[AuntPollyGrey]

If you do not use sugar you are not making a jam you are making a fruit puree. It will not keep, and will need to be kept in the fridge. A heaped teaspoon of normal jam on your toast will have about a quarter of a teaspoon of pure sugar in it. Everything in moderation, unless of course you are diabetic.