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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Saturday, July 25, 2015

Sugar Free Rhubarb Cherry Jam

Last year was my first attempt at making a sugar free rhubarb jam. The jam had a nice spreading consistency, plus it wasn't overly sweet, and it had a nice cherry fragrant to it. While I thought the jam was slightly tart (in taste), my husband on the other hand, did not! In all we both agreed, the jam tasted pretty good, and I am pleased as to how it turned out!

 
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.

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

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

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

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).

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.

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

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

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

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

Yields: 6 (half pints)

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