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:
☆☆☆☆☆ 0 votes
Comments:
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.

Step-By-Step

1In a large bowl, add the rhubarb and Splenda Granulated Sugar; stir to coat evenly.

2Cover the bowl, and place it in the refrigerator overnight.

3The next morning, place the rhubarb mixture in a large kettle.

4Cook 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).

5Remove 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.

6Add the can of pie filling, and stir thoroughly until mixed through.

7Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil.

8Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars.

9Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.