STRAWBERRY JAM, SUGAR-FREE
By Gloria Pitzer, as seen in her self-published cookbook, Sugar-Free Recipes (Secret RecipesTM, St. Clair, MI; Nov. 1987, p. 10).
INGREDIENTS:
4 TB liquid sweetener (Pillsbury’s Sweet 10)
2 cups fresh or frozen, diced rhubarb
½ cup sliced, fresh strawberries
Small box (1.1-oz) sugar-free, strawberry Jell-O powder
INSTRUCTIONS:
Combine liquid sweetener and rhubarb in a 2-qt saucepan, stirring on medium heat until mixture is tender. Bring just to a boil, stirring constantly for 8 minutes. It should have a sauce-like consistency. Stir in fresh strawberries. Stir on low heat 5 minutes longer. Remove from heat.
Remove 1 cup of fruit mixture to a small bowl. Sprinkle Jell-O powder into mixture, stirring well, until dissolved. Return to remaining fruit mixture [in saucepan]. Stir well. Cool to lukewarm. Divide mixture between 4 [plastic] tubs (8-oz each), with tight-fitting lids. Freeze to thaw and use in 6 months or refrigerate to use in 6 weeks. Makes 4 cups.
See also…
Mondays & Memories of My Mom – Gardening For Health & Groceries
