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Strawberry-Rhubarb Jam




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Makes about 6 half-pints





List of Ingredients



• 6 cups sliced fresh strawberries
  
• 4 cups finely chopped fresh rhubarb
  
• 4 cups Splenda Granular
  
• 1 tablespoon lemon juice
  
• 5 to 6 drops red food coloring
  
• 1/4 cup boiling water
  
• 1 (1.75-ounce) package Sure-Jell Fruit Pectin for Lower Sugar Recipes
  






Instructions



1. In a large saucepan, mash strawberries with a potato masher. Stir in rhubarb, Splenda, lemon juice, and red food coloring. Bring mixture to a boil and continue to boil for 10 minutes, stirring often. In a small bowl, combine boiling water and dry Sure-Jell, using a wire whisk. Add mixture to fruit mixture. Mix well to combine. Bring mixture to a boil again and continue boiling for 1 minute, stirring constantly. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving a 1/2-inch headspace. Seal and process in a boiling-water canner for 10 minutes.
   






Final Comments


Each 1 tablespoon serving equals:
HE: 8 Optional Calories
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8 Calories, 0gm Fat, 0gm Protein, 2gm Carbohydrate,
0mg Sodium, 6mg Calcium, 0gm Fiber
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DIABETIC: 1 Free Food