Ingredients

How to make it

  • In a large saucepan or stockpot, stir together the fresh rhubarb and Splenda. Cover, and let stand overnight.
  • Bring the rhubarb, Splenda and water to a boil over medium heat.
  • Simmer, stirring, for 15 minutes.
  • Remove from heat, and stir in Jell-O powder and lemon juice.
  • Keep refrigerated.

Reviews & Comments 9

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  • yummystuff 3 years ago
    so nistarted to make this, whoops no strawberry jello, rasberry is fine and again no lemon juice. Oh well mad it anyway and it is delicious!!! and no sugar makes it evan better for greedy me
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  • jo_jo_ba 4 years ago
    Lill, I wouldn't try canning it only b/c it would denature the gelatin and leave it runny.
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  • lilliputian81 4 years ago
    Has anyone tried to can this jam, rather than refrigerate/ freeze it? I just wonder how long it would have to be in the water bath, and also if it "gels" when it's not in the fridge. Maybe because it has jell-o, it has to be refrigerated to work?
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    " It was excellent "
    pattywack ate it and said...
    this looks so good & easy to make . im going to try it & will let you know how like it
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    " It was excellent "
    juliecake ate it and said...
    This sounds wonderful! Thanks...j
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  • jo_jo_ba 7 years ago
    Servings Per Recipe: 20
    Amount Per Serving
    Calories: 14.0
    Total Fat: 0.0 g
    Cholesterol: 0.0 mg
    Sodium: 12.4 mg
    Total Carbs: 3.3 g
    Dietary Fiber: 0.4 g
    Protein: 0.5 g
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  • elle 7 years ago
    Oh, this sounds fantastic! I can't wait to try it!
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  • henrie 7 years ago
    This sounds really good, will give it a try, I think freezer jams are the best, and this sounds similar. Thanks for the great post.
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    " It was excellent "
    eggchef ate it and said...
    you never think not having sugar would make this better but its so good and smooth going down no sugar grit .. jo_jo_ba u make the best jam :)
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