Sugar Free Rhubarb Cherry Jam Recipes

CHERRY RHUBARB JAM

Cherry Rhubarb Jam image

This tangy sweet spread is "jam-packed" with lots of cherry flavor, plus a hint of rhubarb. My mother gives jars of it to friends during rhubarb season-it's so delicious on toast and muffins. -Faye Sampson, Radcliffe, Iowa

Provided by Taste of Home

Time 25m

Yield 5 cups.

Number Of Ingredients 5

Ingredients

4 cups diced fresh or frozen rhubarb
1-1/2 cups sugar
1 package (3 ounces) cherry gelatin
1 can (21 ounces) cherry pie filling
1/8 teaspoon almond extract, optional

Steps:

In a large saucepan, combine rhubarb and sugar; let stand for 1-1/2 hours, stirring occasionally. , Bring to a boil; cook, uncovered, 10 minutes or until rhubarb is tender. Remove from heat; stir in gelatin until dissolved. Stir in pie filling and extract if desired. Transfer to jars; cool. Cover and store in the refrigerator up to 3 weeks.

Nutrition Facts : Calories 28 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.

HOW TO MAKE THE MOST AMAZING RHUBARB JAM WITHOUT SUGAR

How to Make the Most Amazing Rhubarb Jam Without Sugar image

Categories recipes

Time P1DT20m

Number Of Ingredients 5

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

Steps:

Step 1: 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: Measure out your crushed rhubarb to make sure you have 4 cups and put it back in the pan. Add your 1 cup of Erythritol and 1/2 cup of Splenda and the pat of butter. Put the pan back on the heat and bring to a rolling boil. Step 3: Add the pectin when your rhubarb is at a rolling boil and start a timer for 2 minutes. When the timer stops, remove from the heat. Step 4: Use a jar funnel (these things make filling canning jars a breeze) and a ladle and fill your sterilized mason jars Step 5: Cooling and Storing Your Rhubarb Jam Add the lids and set aside to cool. Once your jars are cool, you can put them in the fridge, or toss in the freezer for a later date.

Nutrition Facts : Calories 8 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 TBS, Sodium 5 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

RHUBARB CHERRY JAM

Rhubarb Cherry Jam image

Make and share this Rhubarb Cherry Jam recipe from Food.com.

Provided by Cindi M Bauer

Categories Fruit

Time 1h

Yield 4 pints

Number Of Ingredients 4

Ingredients

6 cups sliced rhubarb, cut into 1/2 inch pieces
4 cups granulated sugar
1 (6 ounce) box cherry gelatin
1 (21 ounce) can cherry pie filling

Steps:

In a large bowl, add the rhubarb and 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 12 minutes (stirring constantly).
Remove kettle from heat, and add the gelatin powder, and keep stirring for 1 minute.
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.

Nutrition Facts : Calories 983.6, Fat 0.5, SaturatedFat 0.1, Sodium 36.1, Carbohydrate 249.9, Fiber 4.2, Sugar 201.6, Protein 2.2

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