Sugarless Rhubarb Jelly Recipe

Rhubarb Jelly for Diabetics or Dieters

This Sugarless Rhubarb Jelly recipe can be made with no sweetener, a sweetener, or a small amount of sugar.

Directions for all three options are included!

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Note - if you are using a sweetener other than "Splenda", adjust the quantity to your desired level of sweetness.

You can also adjust the amount of sugar in this Rhubarb Jelly recipe, according to your desired level of sweetness. Stay within the 1 to 3 cup range.


8 cups rhubarb, finely chopped into pieces of about 1/2" length
1 lemon, juice and zest
15 whole allspice
1 pkge. (approx. 49 gr. size) No Sugar Needed Pectin
1/4 tsp. butter or margarine

If using a Sweetener: use 1 1/2 cups No Calorie Sweetener (example: "Splenda")


If using "less sugar": use 1 1/2 cups granulated sugar


If using no sugar and no sweetener: if you are making totally Sugarless Rhubarb Jelly, skip this step.


Place 4 clean 250 or 236 ml jars, on a rack, in a boiling water canner, and fill with water. Cover and boil hard for 10 minutes to sterilize the jars.

Boil the discs for 5 minutes to soften sealing compound.

Keep jars and sealing discs hot until ready to use.

In a blender or a food processor, purée the rhubarb.

Pour the purée into a dampened jelly bag (or a dampened cheese cloth - lined sieve suspended over a deep bowl).

Squeeze to extract as much of the rhubarb juice as possible.

Using a potato peeler, remove the coloured peel from the lemon, and squeeze the juice.

Add the lemon juice to the rhubarb juice and measure 3 cups. It may be necessary to add water to have a full 3 cups of liquid.

(If using a sweetener or sugar, measure and set aside.)

In a pan, over high heat, bring the juices to a boil.

Tie the lemon rind and the whole allspice by creating a spice bag using a large square of cheesecloth, and add this to the juice in the pan.

Add the entire package of pectin to the mixture above, and whisk until dissolved.

If using sweetener or sugar, add to the mixture, and return to a boil, stirring constantly to avoid sticking and burning.

Add the butter or margarine to the mixture to reduce foaming. (Sugarless Rhubarb Jelly will not foam up as much as preserves with regular, full sugar recipes).

Boil hard for 3 minutes, and remove from heat.

Remove the spice bag and discard.

If necessary, skim off foam.

Immediately pour the jelly into the hot jars, leaving about 1/4" headspace at the top of the jar.

If necessary, wipe the rim of the jar to remove any food residue.

Add the hot sealing discs on top, and screw band down until fingertip tight.

Return the jelly filled jar to the rack in the canner.

Repeat the above process for the remaining jelly.

Cover canner, return water to a boil. Process the jelly - boil the filled jars for 10 minutes, or as per manufacturer's instructions, and then remove jars.

Cool, undisturbed, for 24 hours.

Store in a cool, dark place.

After opening, jam must be stored in the refrigerator.


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