Best Sugar Free Rhubarb Jam Recipes
SUGAR FREE RHUBARB CHERRY JAM
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!
Provided by Cindi M Bauer @DomesticGoddess
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- 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.
SUGAR FREE RHUBARB JAM
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.
Provided by Brandi Kirkpatrick @IdGirl25
Categories Jams & Jellies
Number Of Ingredients 6
Steps:
- Sterilize jars and lids in boiling water. (1 cup jars are suggested.)
- 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.
- 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.
- Add packet of No Sugar pectin. Time for 2 minutes (this will give you a less gummy jam). At 2 minutes remove from heat.
- 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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