sugar free rhubarb jam

By Brandi Kirkpatrick
from Burley, ID

I adapted this from the Little Yellow Wheel Barrow blog. I don't often use Splenda so only had packets, this also made it easy to adjust sweetness level. According to the blog if you are using the typical granular Splenda you will use about 1/2 cup, but I would suggest starting less and building. Also, I only had green rhubarb, so I added a little red coloring to make it more appealing. It has a nice tart zing, but is considerably healthier than traditional jam.

serves 4 - 1 cup canning jars
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For sugar free rhubarb jam

  • 4 jar
    canning jars with lids
  • 4 c
    cooked rhubarb (or 6 cups raw,diced)
  • 1 c
    erythritol (i use swerve), granulated
  • 16 pkg
    splenda packets (i don't use splenda often so just have packets)
  • 1 pkg
    no sugar needed pectin
  • 1 pat
    butter

How To Make sugar free rhubarb jam

  • 1
    Sterilize jars and lids in boiling water. (1 cup jars are suggested.)
  • 2
    Cooking rhubarb: add 6 cups of chopped to a pot with 1/2 cup of water. Cook down until rhubarb can be smashed with the back of a spoon. Once rhubarb reaches this stage, smash it and take it off the burner.
  • 3
    Measure out rhubarb to make sure you have 4 cups, put back into pan. Add erythritol, Splenda, and butter. Return pan to burner and bring to a rolling boil.
  • 4
    Add packet of No Sugar pectin. Time for 2 minutes (this will give you a less gummy jam). At 2 minutes remove from heat.
  • 5
    In dry, sterilized 1 cup jars; use a funnel to ladle jam. Add lids and set aside to cool. These will need to be refrigerated or frozen (NOT SHELF STABLE).
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