Title: Splenda Strawberry Rhubarb Freezer Jam
Categories: Diabetic Jam Fruit
Yield: 1 Servings

3 cups finely chopped rhubarb (about 1-1/4 lbs) 2 tsp grated orange rind 1/4 cup fresh orange juice 2 cups crushed strawberries (about 3 cups whole) 1-1/2 cups splenda granular sugar substitute 1 pkg gelling powder (calls for garden fare freezer jam powder) (must be a certain brand name...) Combine rhubarb, orange rind and orange juice in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes or until tender. Chill. In large bowl, combine rhubarb mixture and strawberries. Stir in splenda. Let stand 15 minutes. Slowly sprinkle "garden fare" into fruite mixture, while stirring for 3 minutes. Let stand 5 minutes. Stir agaoin for 1 minutes. POur into sterilized jars, leaving 1/2 nch head space. Seal. (To sterilize, place both lids and jars in boiling water for 15 minutes prior to filling) Use jam immediately, or store in freezer for up to 1 years. Once opened, store in refrigerator and use within 6 weeks. Makes about 4 cups. *** This recipe sounds an awful lot like most of the CERTO freezer jam recipes... I would bet you could substitute the certo liquid pectin in place of the specific gelling powder.. Per TBSP: Energy: 10 calories Protein: 0.2 g Fat: 0.1 g Carbo: 2.5 g Origin: Splenda Recipe Booklet Shared by: Sharon Stevens, March/94

From: Sharon Stevens Date: 03-23-94

From: Jr Byers Date: 13 Feb 98

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