6 cups sliced fresh strawberries 4 cups finely chopped fresh rhubarb 4 cups Splenda Granular 1 tablespoon lemon juice 5 to 6 drops red food coloring 1/4 cup boiling water 1 (1.75-ounce) package Sure-Jell Fruit Pectin for Lower Sugar Recipes
In a large saucepan, mash strawberries with a potato masher. Stir in rhubarb, Splenda, lemon juice, and red food coloring. Bring mixture to a boil and continue boiling for 10 minutes, stirring often. In a small bowl, combine boiling water and dry Sure-Jell, using a wire whisk. Add mixture to fruit mixture. Mix well to combine. Bring mixture to a boil again and continue boiling for 1 minute, stirring constantly. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/2-inch headspace. Seal and process in a boiling-water canner for 10 minutes.
Makes about 6 half-pints Each 1 tablsepoon serving equals: HE: 8 Optional Calories
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