Sugar Free Rhubarb Cherry Jam

Cindi Bauer

By
@DomesticGoddess

This was my first attempt at making a sugar free rhubarb jam. I asked my hubby what he thought of the jam, and he stated that it was good! I myself, thought it tasted pretty good as well. The jam had a nice spreading consistency, and it wasn't overly sweet. While I thought the jam was slightly tart (in taste), my husband on the other hand, did not! I did think the jam had a nice cherry fragrant to it, even more so than the original rhubarb cherry jam that I make. In the end, I am pleased as to how the jam turned out!


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Rating:

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Serves:

6 (half pints)

Method:

Stove Top

Ingredients

6 cups
sliced rhubarb, cut into 1/2 inch pieces
4 cups
splenda granulated sugar
1-large
pkg. (0.60 oz.) sugar free cherry jell-o gelatin
1 (20 oz.)
can no sugar added cherry pie filling
Note:
when making this jam, the pie filling l used was... walmart's great value brand, sweetened with splenda.

Directions Step-By-Step

1
In a large bowl, add the rhubarb and Splenda Granulated Sugar; stir to coat evenly.
2
Cover the bowl, and place it in the refrigerator overnight.
3
The next morning, place the rhubarb mixture in a large kettle.
4
Cook over medium heat; stirring constantly, until mixture starts to boil, then lower the heat just a bit, and cook for about 8 minutes (stirring constantly).
5
Remove kettle from heat, and add the sugar free gelatin powder, and keep stirring for 1-2 minutes, until you see the gelatin powder has dissolved completely into the rhubarb mixture.
6
Add the can of pie filling, and stir thoroughly until mixed through.
7
Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.
8
Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.
9
Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.