no sugar Rhubarb Jam Recipe
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Category: |
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Ingredients: |
Ingredients: 4 cups of cooked and smashed rhubarb (6 cups of diced raw rhubarb)
1 cup of Erythritol
1/2 cup of Splenda
One package of no sugar needed pectin
One pat of butter
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Directions: |
Directions:Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water.
Cook it down until you can smash the rhubarb with the back of a spoon. Once your rhubarb reaches this stage, smush it all and take it off the heat. It only took my rhubarb 3 minutes on medium-high heat.
STEP 2: ADDING THE SWEETENERS TO YOUR RHUBARB JAM
Measure out your crushed rhubarb to make sure you have 4 cups and put it back in the pan. Add 1 cup of Erythritol and 1/2 cup of Splenda and a pat of butter.
Put the pan back on the heat and bring it to a rolling boil.STEP 3: ADDING THE NO-SUGAR-NEEDED PECTIN
Add the pectin when your rhubarb is at a rolling boil and start a timer for 2 minutes. When the timer stops, remove it from the heat.
Rhubarb jam simmering in a stainless steel pot
STEP 4: BOTTLING YOUR BEAUTIFUL SUGAR-FREE RHUBARB JAM.
Rhubarb jam being filled into jam jars.
Use a jar funnel (these things make filling canning jars a breeze) and a ladle and fill your sterilized mason jars.
Add the lids and set them aside to cool. Once your jars are cool, you can put them in the fridge, or toss them in the freezer for a later date.
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