Rhubarb is botanically a vegetable. Most often, it is prepared as a fruit in sweet condiments and desserts. Swirl this rosy jam into plain yogurt or spoon it over vanilla ice cream. This recipe, when compared to a traditional recipe, has a 34% reduction in calories, a 42% reduction in carbohydrates and a 59% reduction in sugars!
- Contributed by Healthy Recipes For Diabetic Friends Y-Group
- Number of Servings: 64
- Serving Size: 1 tbsp
- 3 pints fresh strawberries, stems removed
- 1 pkg low methoxyl pectin with calcium
- 1 lb fresh rhubarb, leaves removed 
- ½ cup water
- 1 cup Splenda ® no calorie sweetener, granular
- Wash jars and lids in hot soapy water; rinse with warm water.
- Fill boiling-water canner half full with water; add jars and water to cover.
- Bring water to a boil, reduce heat and simmer.
- Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
- Remove and drain jars and lids, one at a time, as needed for filling.
- Cut strawberries in half; crush using potato masher or food processor.
- Place exactly 3 cups of crushed strawberries in a medium bowl; gradually add pectin, stirring until pectin dissolves. Set aside.
- Slice rhubarb into ½-inch slices; measure exactly 3 cups.
- Place a medium-size saucepan; add ½ cup water.
- Bring mixture to a boil, reduce heat and simmer, covered, 5 to 8 minutes or until tender.
- Add strawberry mixture; bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
- Boil 1 minute, stirring constantly.
- Remove from heat; add Splenda ® granular, stirring until Splenda ® granular dissolves.
- Skim off any foam with metal spoon.
- Ladle hot jam into prepared jars, filling to within ¼-inch of tops.
- Wipe jar rims and threads.
- Cover with 2-piece lids.
- Screw bands tightly.
- Place jars on rack in canner (water must cover jars by 1 to 2 inches. Add boiling water, if necessary)
- Cover; bring water to gentle boil.
- Process 10 minutes.
- Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing center of lid with finger (if lid springs back, lid is not sealed and refrigeration is necessary).
- Store in a cool, dark place for up to 1 year.
- Once opened, store refrigerated and use within 2 weeks.
- ↑ Always remove the leaves of rhubarb; they contain oxalic acid, which is toxic.
Nutrition Information Edit
- Calories 10 (Calories From Fat 0) | Total Fat 0g (Saturated Fat 0g) | Cholestrol 0mg | Sodium 10mg | Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 2g) | Protein 0g