Strawberry Rhubarb Jam

Ingredients

5 cups rhubarb-diced

1 cup agave nectar

1 pkg strawberry jello-naturally sweetened

Directions

1. Combine rhubarb and agave nectar in a saucepan

2. Bring the rhubarb to a boil and continue to boil for 12 minutes

3. Add in the jello packet and stir

4. Immediately place in sterilized jar and allow to cool

I had a bunch of rhubarb in the freezer that I received from my Mom this winter and I knew I needed to use it up, so I thought jam was a good way. I was pretty lucky because my Mom already had the rhubarb cut up and measured out in the ziplock bag. I was so surprised at how easy it was to make. Eric had the basic idea for the recipe because he had made a jam similar when he worked at a restaurant. I looked up recipes online and they recommended 3 cups of sugar! Well, I thought I would try to make it somewhat healthier, so I cut down the sweetener and used agave nectar instead. Agave nectar has a low glycemic index so it is a good alternative for diabetics. I would probably even use less sweetener if I made it again, but then again I don't eat a lot of sweets so I am more sensitive to sugar. I also found a good jello at the Co-op that didn't look as scary as some of the mainstream brands. I would like to play around with different fruits and recipes. I think making homemade jams would be a great idea for a gift, especially if you put it in a nice jar.