Since my doctor ordered me to watch my sugar intake (my glucose level hovers around 110), I've been searching for recipes that use Splenda (my favorite artificial sweetener). I discovered this tasty rhubarb jelly recipe, and I used much of this spring's rhubarb crop from Harmony Valley to make enough jelly to freeze for the winter. The kids ended up liking it, so they might be using up my supply, but that's okay.
I just had a tablespoon on a piece of toast. It tastes like spring. In fact, the jelly is tasty enough that I don't even need to butter my toast, saving me the fat that the doctor also advised me to reduce. It's hell getting old.
Click on the link to see just how easy the jelly is to make and freeze. Yes, I froze it in jelly jars, just like my mom used to do. Who needs to worry if your canning seal worked properly.
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1 comments:
We've been loving the rhubarb jam too, though we used honey to sweeten it
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