Best 3 Sugar Free Rhubarb Cherry Jam Recipes
Are you looking for a delectable and healthier way to enjoy the sweet and tangy flavors of rhubarb and cherries? Welcome to the world of sugar-free rhubarb cherry jam! Whether you're a seasoned jam maker or embarking on your first culinary adventure, this article will guide you through the steps to create a delicious and guilt-free jam that's perfect for spreading on toast, topping desserts, or simply savoring by the spoonful.
Let's cook with our recipes!
CHERRY RHUBARB JAM
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
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
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
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
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
Tips:
- For a sweeter jam, use a sweeter variety of cherries, such as Rainier or Bing. You can also add a small amount of stevia or erythritol to taste.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it completely before using.
- Be sure to use a large enough pot, as the jam will bubble up quite a bit during cooking.
- Stir the jam constantly while it is cooking to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to ensure that the jam reaches the correct temperature before removing it from the heat.
- Allow the jam to cool completely before storing it in jars.
Conclusion:
This sugar-free rhubarb cherry jam is a delicious and healthy way to enjoy fresh rhubarb and cherries. It is perfect for spreading on toast, using as a filling for pastries, or adding to yogurt or oatmeal. With its vibrant color and sweet-tart flavor, this jam is sure to be a hit with everyone who tries it.
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