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6/30/08 1:52 P

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Strawberry Rhubarb Jam

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

8 Calories, 0 gm Fat, 0 gm Protein, 2 gm Carbohydrate, 0 mg Sodium, 6 mg Calcium, 0 gm Fiber

Diabetic Exchanges: 1 Free Food

From: Preserving the Best at Timber Ridge by Joanna Lund

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