Strawberry Rhubarb Jam

== Description ==
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
 
== Ingredients ==
* 3 pints fresh strawberries, stems removed
* 1 pkg low methoxyl pectin with calcium
* 1 lb fresh rhubarb, leaves removed Always remove the leaves of rhubarb; they contain oxalic acid, which is toxic.
* ½ cup water
* 1 cup Splenda ® no calorie sweetener, granular
== Directions ==
# 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.
== Notes ==
== Nutrition Information ==
Per serving:
* 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
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Category:Healthy Recipes for Diabetic Friends
Category:Rhubarb preserves and jam Recipes
Category:Strawberry Recipes