Strawberry Rhubarb Jam

Rhubarb is botanically a vegetable. Most often, it is prepared as a fruit in sweet condiments and desserts. Swirl this rosy jam into plain yogurt or spoon it over vanilla ice cream. This recipe, when compared to a traditional recipe, has a 34% reduction in calories, a 42% reduction in carbohydrates and a 59% reduction in sugars!
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Number of Servings: 64
 * Serving Size: 1 tbsp

Ingredients

 * 3 pints fresh strawberries, stems removed
 * 1 pkg low methoxyl pectin with calcium
 * 1 lb fresh rhubarb, leaves removed
 * ½ cup water
 * 1 cup Splenda ® no calorie sweetener, granular

Directions

 * 1) Wash jars and lids in hot soapy water; rinse with warm water.
 * 2) Fill boiling-water canner half full with water; add jars and water to cover.
 * 3) Bring water to a boil, reduce heat and simmer.
 * 4) Place lids in water to cover in a small saucepan; bring water to a simmer. Simmer until ready to use.
 * 5) Remove and drain jars and lids, one at a time, as needed for filling.
 * 6) Cut strawberries in half; crush using potato masher or food processor.
 * 7) Place exactly 3 cups of crushed strawberries in a medium bowl; gradually add pectin, stirring until pectin dissolves. Set aside.
 * 8) Slice rhubarb into ½-inch slices; measure exactly 3 cups.
 * 9) Place a medium-size saucepan; add ½ cup water.
 * 10) Bring mixture to a boil, reduce heat and simmer, covered, 5 to 8 minutes or until tender.
 * 11) Add strawberry mixture; bring mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) over medium-high heat.
 * 12) Boil 1 minute, stirring constantly.
 * 13) Remove from heat; add Splenda ® granular, stirring until Splenda ® granular dissolves.
 * 14) Skim off any foam with metal spoon.
 * 15) Ladle hot jam into prepared jars, filling to within ¼-inch of tops.
 * 16) Wipe jar rims and threads.
 * 17) Cover with 2-piece lids.
 * 18) Screw bands tightly.
 * 19) Place jars on rack in canner (water must cover jars by 1 to 2 inches. Add boiling water, if necessary)
 * 20) Cover; bring water to gentle boil.
 * 21) Process 10 minutes.
 * 22) Remove jars and place upright on towel to cool completely.
 * 23) After jars cool, check seals by pressing center of lid with finger (if lid springs back, lid is not sealed and refrigeration is necessary).
 * 24) Store in a cool, dark place for up to 1 year.
 * 25) Once opened, store refrigerated and use within 2 weeks.

Nutrition Information
Amount per serving:
 * Calories 10
 * Calories From Fat 0
 * Total Fat 0 g
 * Saturated Fat 0 g
 * Cholestrol 0 mg
 * Sodium 10 mg
 * Total Carbohydrate 3 g
 * Dietary Fiber 0 g
 * Sugars 2 g
 * Protein 0 g