sugar free rhubarb cherry jam

DomesticGoddess avatar
By Cindi M Bauer
from Marshfield, WI

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!

serves 6 (half pints)
method Stove Top

Ingredients For sugar free rhubarb cherry jam

  • 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.
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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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