Jams & Spices Archives - Vintage Baked Modern https://vintagebakedmodern.com/category/index/jams-spices/ Tue, 04 Aug 2026 20:26:56 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.2 Strawberry Rhubarb Jam (low sugar) https://vintagebakedmodern.com/strawberry-rhubarb-jam-low-sugar/ https://vintagebakedmodern.com/strawberry-rhubarb-jam-low-sugar/#respond Thu, 12 Jun 2025 23:48:14 +0000 https://vintagebakedmodern.com/?p=19375 This Strawberry Rhubarb Jam is made from fresh-picked sweet strawberries and tart rhubarb. It is super quick and easy to make using an electric canner. My vintage inspiration to make this classic old-fashioned jam is from my 1975 “Home Canning Preserving-Freezing-Drying ” by Sunset.” This jam makes a lovely gift year-round or delicious on top ...

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This Strawberry Rhubarb Jam is made from fresh-picked sweet strawberries and tart rhubarb. It is super quick and easy to make using an electric canner. My vintage inspiration to make this classic old-fashioned jam is from my 1975 “Home Canning Preserving-Freezing-Drying ” by Sunset.” This jam makes a lovely gift year-round or delicious on top of fresh Sourdough Bread. If your a strawberry rhubarb fan, be sure to try my Strawberry Rhubarb Pie.

My vintage inspiration for this strawberry rhubarb jam recipe came from my 1975 copy of “Home Canning Preserving-Freezing-Drying ” by Sunset.

Ball Blue Book Easy Guide to Tasty, Thrifty HomeCanning and Freezing (1969), is a beloved cookbook filled with nostalgic recipes for jams, conserves, vegetables and more! This vintage cookbook helps guide home cooks with canning practices established by the Ball Company in their original Ball Blue Book, that has been in print since 1909. This cookbook walks through the equipment, methods, and in-depth steps to help home cook learn from the best.

Ingredients

  • Rhubarb is hardy plant with edible stalks, harvested in the Spring, and known for its tart, sour taste.
  • Strawberries are a type of red berry that grow on low-lying plants in the rose family. They ripen in late Spring to early Summer and are known for their sweet, juicy flavor.
  • Low/No Sugar Pectin is a type of fruit pectin made to set jams and jellies properly without large amounts of sugar, and it works well with little, no, or alternative sweeteners like agave, honey or monk fruit.
  • Sugar is a made by processing the juice of the sugarcane plant. Cane sugar is a natural option that is less processed with a slightly courser texture.
  • Instant ClearJel is a modified food starch used as a thickener, stabilizer, and gelling agent, used for pie fillings creating a clear, smooth texture rather than cloudy. In baked goods it helps retain moisture and produces a light, tender texture.
  • Lemon Juice (bottled) is made from extracted lemons, often from concentrate, and is typically pasteurized to preserve freshness and maintain a consistent acidity level.

How to Make Strawberry Rhubarb Jam (using an Electric Canner)

Step #1

Pick Strawberries

Step #2

Slice strawberries and dice rhubarb. Add sugar, pectin, lemon juice and boil for 10 minutes.

Step #3

Fill 8oz. jars and place in electric canner using water bath setting.

Step #4

Steam for 10 minutes. Remove from canner and make sure the lid pops.

Baker’s Tips
  • Use an organic lemon juice, not from concentrate, to ensure you have the right balance of acid, as fresh lemons can vary.
  • Mix together the sugar and instant clearjel before adding to the fruit to prevent clumping.
  • If using a electric canner, there is no need to pre-sterilize the jars as they will be during the canning process. However, be sure to use clean jars and a brand new lid to seal properly. Do not re-use canning lids.
  • If you have hard water, add a bit of white vinegar to the water in the canner.

How to pick & preserve strawberries

  • It is best to pick fresh fruit early in the morning before the bugs are active and to avoid the sun.
  • Wear old shoes because strawberries are grown on the ground in sand and dirt.
  • Wear bug spray!
  • Be sure to wear long-sleeve shirt to protect your skin from the plants and pants if you plan to kneel down to pick the berries.
  • To refrigerate: hull strawberries and put in an air-tight container such as a large mason jar and put in the fridge for up to 2 weeks.
  • To freeze: hull strawberries in a single layer on a 1/2 sheet pan lined with parchment paper. Freeze for 1 hour or until firm, and then place in ziploc bags or vacuum seal them for up to 1 year.
What if I don’t have an electric canner?

You can use traditional water bath canning methods. Follow the USDA standards.

Can I use frozen rhubarb and strawberries to make this jam?

Yes, there is no need to thaw, just put them in the pot. Wait for them to soften and then add the remaining ingredients.

Can I add more sugar?

You can sweeten the jam according to your taste. Using a low/no sugar pectin helps stabilize the jam without all the added sugar that regular jam recipes use. Rhubarb tends to be tart, so I would recommend you add at least a little bit of sugar to balance the jam.

Print

Strawberry Rhubarb Jam

Course Pantry
Cuisine American
Keyword jam, rhubarb recipes, strawberry recipes
Prep Time 20 minutes
Cook Time 25 minutes
Servings 8 jars

Equipment

Ingredients

Instructions

PREP

  • Hull and slice the strawberries in half.
  • Chop the rhubarb into chunks.
  • Mix the instant clearjel into the sugar.

JAM

  • Put the strawberries and rhubarb in a heavy duty dutch oven. Add the pectin/sugar mixture and stir. Bring to a boil and add the lemon juice. Keep on low boil for 10 minutes.

FILL JARS

  • Place a funnel on the jar and fill leaving 1/4" headspace.
  • Wipe around the perimeter of the jar with a damp cloth to remove any spilled jam. Use the magnetic lifter to place a lid on the top of the jar and add bands.

CANNING (WATER BATH METHOD)

  • Place jars into the canner and add enough water to cover the jars 1-2". Set the regulator valve to exhaust. Press the WB/Steam button and the Start button and set to 10 minutes. Wait for steam to start coming out (about 10-15 minutes).
  • Once the steam starts, press the start button again.
  • After the 10 minute cycle has completed, unplug and let the valve release naturally.
  • Remove jars with the jar lifter and place on a countertop.
  • Let jars sit still for 12-24 hours. Make sure all the lids have popped in the center to know they have sealed. If not, place jam in the refrigerator and use within 2 weeks.

Leave a comment below and let me know how it turned out for you!

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This post includes my photographs and limited text excerpts used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are Β© Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.

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]]> https://vintagebakedmodern.com/strawberry-rhubarb-jam-low-sugar/feed/ 0 Pumpkin Pie Spice https://vintagebakedmodern.com/pumpkin-pie-spice/ https://vintagebakedmodern.com/pumpkin-pie-spice/#respond Mon, 12 Oct 2020 01:42:15 +0000 https://vintagebakedmodern.com/?p=2290 Pumpkin Pie Spice is a blend of warm spices like cinnamon and nutmeg and a signature spice found in fall baked goods. Use this homemade spice blend to bake up a batch of my pumpkin spice muffins, classic pumpkin pie, or pumpkin bars. Making your own homemade blend allows you to easily adjust the amounts ...

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Pumpkin Pie Spice is a blend of warm spices like cinnamon and nutmeg and a signature spice found in fall baked goods. Use this homemade spice blend to bake up a batch of my pumpkin spice muffins, classic pumpkin pie, or pumpkin bars. Making your own homemade blend allows you to easily adjust the amounts of the ingredients based on your individual tastes.

A Bite of History: McCormick’s created their original Pumpkin Spice Blend in 1934 with the original purpose to flavor pumpkin pie. Look around on shelves in early August and you’ll start to see everything “pumpkin spice” flavored foods ranging from baked goods to savory dips and cheese all the way to household items like body wash and candles. Of course the craze really took off around 2003 when Starbucks introduced the Pumpkin Spice Latte.

How to make Pumpkin Pie Spice

Ingredients

I prefer to purchase spices pre-ground in bulk. My favorite bulk spices are Frontier brand which you can order direct from them or find in bulk at natural food stores. They are typically more potent than the average spices on conventional grocery store shelves. When making Pumpkin Pie Spice, I start with a base of good quality cinnamon and then add in a bold blend of other traditional spices like ginger, nutmeg, clove and allspice.

  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Ginger is a root from a plant grown in Southeast Asia. Ginger can be found in a variety of ways such as the dried or fresh root, ground, or crystallized (candied) pieces.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
  • Cloves are the dried flower buds from clove trees, grown in the Spice Islands. Whole cloves are used to infuse flavor into culinary dishes, while ground cloves add a warm, spicy kick to baked goods.
  • Allspice is made from dried berries from a plant that grows in a tropical climates found in Mexico and Central America. Allspice berries are found in dried, whole form or ground.

Equipment

Storage

Keep your mix in a small mason jar and store for up to one year.

Print

Pumpkin Pie Spice

Course Pantry
Cuisine American
Keyword spices
Prep Time 15 minutes
Author Apryl Niksch

Equipment

Ingredients

  • 3 T. cinnamon ground
  • 1 T. ginger ground
  • 1 Β½ tsp. nutmeg ground
  • ΒΎ tsp. clove ground
  • ΒΌ tsp. allspice ground

Instructions

  • Mix together and store in mason jar or sealed container for up to 1 year.

More Pumpkin Recipes

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]]> https://vintagebakedmodern.com/pumpkin-pie-spice/feed/ 0 Homemade Apple Pie Spice https://vintagebakedmodern.com/homemade-apple-pie-spice/ https://vintagebakedmodern.com/homemade-apple-pie-spice/#respond Mon, 28 Sep 2020 00:46:39 +0000 https://vintagebakedmodern.com/?p=2223 Homemade Apple Pie Spice is simple to make using a blend of warm and bold spices like cinnamon, nutmeg, cardamom, ginger and allspice to deepen the flavor of apple desserts. I use this blend in my old-fashioned apple pie and apple muffins. It is readily available in grocery stores, however, it is really easy to ...

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Homemade Apple Pie Spice is simple to make using a blend of warm and bold spices like cinnamon, nutmeg, cardamom, ginger and allspice to deepen the flavor of apple desserts. I use this blend in my old-fashioned apple pie and apple muffins. It is readily available in grocery stores, however, it is really easy to make your own. Making your own can allow you to swap the amounts of the individual ingredients to use more of the spices you like and less, of the ones you don’t.

This recipe starts with a base of good quality cinnamon and then I add in a bolder blend of other traditional apple pie spices such as nutmeg, cardamom, and allspice. Although not found in most traditional apple spice blends, I add a little bit of ginger to my blend for that extra zing. You can choose to add a little more or less of these four spices to suit your taste buds.

Ingredients to make Apple Pie Spice

  • Cinnamon comes from dried bark from the tropical Asian cinnamon tree and is available as whole cinnamon sticks or ground. There are two types: Cassia which has a warm, sweet flavor, and Ceylon known as “true cinnamon”, which has an intense spicy bite.
  • Nutmeg is a warm spice that comes from the nutmeg tree in the Spice Islands. It is available as whole nutmeg, grated or pre-ground.
  • Cardamom is available in whole cardamom pods, shelled seeds, or ground powder.
  • Ginger is a root from a plant grown in Southeast Asia. Ginger can be found in a variety of ways such as the dried or fresh root, ground, or crystallized (candied) pieces.
  • Allspice is made from dried berries from a plant that grows in a tropical climates found in Mexico and Central America. Allspice berries are found in dried, whole form or ground.

Equipment

Recommended tools: (affiliate links)

Storage

Keep your mix in a small mason jar and store for up to one year.

Print

Homemade Apple Pie Spice

Course Pantry
Cuisine American
Keyword spices
Prep Time 15 minutes

Equipment

Ingredients

  • 3 T. cinnamon ground
  • 1 T. nutmeg ground
  • 2 tsp. cardamom
  • 1 tsp. ginger ground
  • 1 tsp. allspice ground

Instructions

  • Mix together and store in mason jar or sealed container for up to 1 year.

More pantry recipes

Leave a comment below and let me know how it turned out for you!

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This post may contain affiliate links, which means we may receive a commission, at no cost to you, if you make a purchase through a link. Please see our full disclosure for further information.

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