This jam is slightly tangy; increase the sweetener slightly if you prefer a sweeter preserve.
1 1/2 teaspoon unflavored gelatin
1/2 cup orange juice
2 cups chopped rhubarb (fresh or frozen, thawed)
1/4 teaspoon ground ginger
Grated rind of 1 orange
1/3 cup Equal Spoonful
- In small saucepan, sprinkle gelatin over orange juice; heat until gelatin dissolves.
- Stir in rhubarb, ginger and orange rind. Bring mixture to a boil; reduce heat, cover and simmer 5 minutes or until rhubarb is tender.
- Remove from heat and stir in Equal. Spoon jam into hot clean jars;s cover and refrigerate up to 1 month or freeze up to 3 months.
Makes about 2 cups.
Nutritional Information Per Serving (1 tablespoon): 6 calories, 0.2g protein, 0g fat, 1.2g carbohydrate.
Food Exchanges: Free food.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.