Sugar Free Rhubarb Cherry Jam

Cindi Bauer


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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6 (half pints)
Stove Top


  • 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.

How to Make Sugar Free Rhubarb Cherry Jam


  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.

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