Are you craving a delectable, guilt-free spread that combines the tangy punch of rhubarb with the luscious sweetness of strawberries? Look no further! This diabetic-friendly rhubarb strawberry jelly is not just a condiment – it's a game-changing recipe that proves healthy eating can be absolutely delicious. Imagine spreading a vibrant, ruby-red jelly on your morning toast that's packed with flavor but kind to your blood sugar levels. Whether you're managing diabetes or simply seeking a healthier alternative to traditional jellies, this recipe is about to become your new kitchen superhero!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 jars
Ingredients
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 1 cup water
- 1 cup sugar substitute
- 1 package pectin
Instructions
- Wash and prepare the rhubarb by trimming ends and chopping into small 1/2-inch pieces. Remove stems and hull strawberries, then slice them into uniform pieces.
- In a large, heavy-bottomed saucepan, combine chopped rhubarb, sliced strawberries, and water. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally.
- Reduce heat and simmer the fruit mixture for approximately 10-15 minutes, mashing the fruits gently with a potato masher to release their juices and break down the texture.
- Line a fine-mesh strainer with cheesecloth and place over a large bowl. Pour the cooked fruit mixture into the strainer, allowing the juice to drain completely. Do not press or squeeze the fruit to keep the jelly clear.
- Return the strained fruit juice to the saucepan. Add sugar substitute and pectin, stirring thoroughly to ensure even distribution.
- Bring the mixture to a rolling boil, stirring constantly to prevent scorching. Boil for exactly 1 minute, then remove from heat.
- Skim off any foam that forms on the surface using a metal spoon to ensure a smooth, clear jelly.
- Carefully pour the hot jelly into sterilized glass jars, leaving about 1/4 inch of headspace. Wipe jar rims clean with a damp cloth.
- Seal jars with sterilized lids and rings. Process in a boiling water bath for 10 minutes to ensure proper preservation.
- Remove jars and let cool completely at room temperature. Check seals and store in a cool, dark place. Refrigerate after opening.
Tips
- Use a digital kitchen scale for precise ingredient measurements to ensure consistent results.
- Choose a sugar substitute specifically designed for cooking and baking to maintain the right texture and sweetness.
- When straining the fruit, resist the temptation to press or squeeze the fruit – this keeps your jelly clear and prevents cloudiness.
- Use fresh, ripe strawberries and crisp rhubarb for the most intense flavor profile.
- Sterilize your jars thoroughly to prevent any bacterial growth and extend the jelly's shelf life.
- Test the jelly's set by placing a small amount on a chilled plate – it should wrinkle when you push it with your finger.
- If you're new to canning, invest in proper canning tools like jar tongs and a wide-mouth funnel for easier and safer processing.
- Store your jelly in a cool, dark pantry and always refrigerate after opening to maintain its quality and flavor.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
