Sugar Free Rhubarb Jam Recipes

SUGAR-FREE STRAWBERRY RHUBARB JAM

Steps:

• Wash jars, bands, and lids in hot soapy water. Place jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil. Turn off the burner and leave jars in canner until ready to use.
• Place lids and bands in water in a small saucepan and heat until water simmers. Keep lids & bands in warm water until ready to use.
• If using fresh strawberries, chop into quarters before adding to a large saucepan. Chop the rhubarb into small pieces and add to the saucepan with the cut strawberries.
• Add lemon juice, vanilla, cinnamon, and calcium water to strawberries and blend in well.
• In a bowl add allulose and pectin and blend well.
• Heat the strawberries and rhubarb in the saucepan over medium heat. As they start to soften, mash with the back of a fork, or use a potato masher. I like my jam to be a bit chunky so I only mash a little bit. Mash your strawberries and rhubarb to the consistency that you like. Bring strawberries and rhubarb to a boil.
• Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the strawberry rhubarb jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
• Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids and twist bands until finger tight.
• Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
• Remove from water. Let jars cool undisturbed for 24 hours.
• Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.
• If your strawberry rhubarb jam did not gel to the consistency you want you can add the jam back into a saucepan and add another tsp of calcium water. Bring the jam back up to a boil and repeat steps 8 to 11.

HOW TO MAKE THE MOST AMAZING RHUBARB JAM WITHOUT SUGAR

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.

SUGAR FREE RHUBARB CHERRY JAM

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

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).