“This is the easiest and best jam recipe I have ever had. Whenever I make it, my daughter and I eat it daily until it is gone. Then we think about it daily until I make more. This has been going on for almost 3 years. I had to change the recipe to make it sugar-free, which is why I thought it would be okay to post. (I didn't see any sugar-free recipes) Hope you like it as much as we do!”
READY IN:
24hrs 15mins
SERVES:
40
UNITS:
US

Ingredients Nutrition

Directions

  1. combine rhubarb and Splenda and let sit overnight.
  2. heat until boiling.
  3. continue boiling for 10 minutes.
  4. remove from heat.
  5. stir in sugar-free Jell-O until dissolved.
  6. spoon into jars and let cool.
  7. attach lids and store in refrigerator.

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