Step 1

Step 1: Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water.

Step 3

Cook it down until you can smash the rhubarb with the back of a spoon. Once your rhubarb reaches this stage, smush it all and take it off the heat. It only took my rhubarb 3 minutes on medium-high heat.

Step 5

Step 2: Measure out your crushed rhubarb to make sure you have 4 cups and put it back in the pan.  Add your 1 cup of Erythritol and 1/2 cup of Splenda and the pat of butter.

Step 7

Put the pan back on the heat and bring to a rolling boil.

Step 11

Step 3: Add the pectin when your rhubarb is at a rolling boil and start a timer for 2 minutes. When the timer stops, remove from the heat.

Step 15

Step 4: Use a jar funnel (these things make filling canning jars a breeze) and a ladle and fill your sterilized mason jars

Step 17

Step 5: Cooling and Storing Your Rhubarb Jam Add the lids and set aside to cool. Once your jars are cool, you can put them in the fridge, or toss in the freezer for a later date.