No Sugar Baker’s Strawberry Rhubarb Jam!
3 C. Diced Strawberries
2 C. Diced Rhubarb
1 C. Swerve Granular
2 T. Lemon Juice
2 T. Pectin
In small bowl, combine all ingredients. Pour into bread machine canister. Hit “Jam” cycle. When completed, remove from bread machine and pour into small jars. Let cool. Seal with jar covers and store in refrigerator. The jam will keep for 5-7 days.
Share This Recipe, Choose Your Channel!
I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...
Leave A Comment