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Rhubarb Jam - Sugar Free
5 cups rhubarb, cleaned and chopped
1 Cup water or unsweetened fruit juice
1 pouch no sugar needed fruit pectin (Ball Brand)
1/4 cup lemon juice
artificial sweetner, about 20 packets, or 20 heaping teaspoons
Measure prepared Rhubarb into a 6 to 8 Qt. saucepan, add exact
amount of lemon juice and water or fruit juice. Stir in pectin
slowly, mixing well. Bring mixture to a boil, stirring constantly,
reduce heat if you have to, to keep it from scortching, cook til
rhubarb is Just soft, about 1 minute, remove from heat, immediatly
stir in sweetner, stir well.
Fill jars, wipe rims, cap and screw on bands. Place in boiling
water bath, bring to rolling boil, boil for 10 minutes. Remove from
bath, let stand for 24 hours. Store in Pantry. YIELD: 4 8oz. jars
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Rhubarb Jam