Today I went to Church with Mom and the kidos and I got some free rhubarb! I haven't had a chance to do any canning freezing etc. yet this spring/summer so I thought this would be the perfect time to start. So Tonight I made up a batch of this jam. It is VERY sweet and VERY yummy!
- Ingredients
- 4 cups chopped fresh or frozen rhubarb (about 1 1/3 lbs)
- 1 cup Splenda granular
- 3/4 cup water
- shopping list
- 1 small package sugar-Free strawberry or raspberry Jell-O (4-serving size)
- 2 tsp lemon juice
- Directions:
- In a large saucepan or stockpot, stir together the fresh rhubarb and Splenda.
- Bring the rhubarb, Splenda and water to a boil over medium heat.
- Simmer, stirring, for 15 minutes.
- Remove from heat, and stir in Jell-O powder and lemon juice.
- Keep refrigerated.
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