Sugar-Free Strawberry Rhubarb Jam

This sugar-free strawberry rhubarb jam is a must!

A little sweet, a little tart, it is perfect on a slice of keto bread. May I suggest also trying it paired with a little goat cheese. Chef’s kiss!

Ingredients

8 ounces strawberries (approx. 1 ¼ cup)
2 rhubarb stalks
2 Tbsp chia seeds
2 Tbsp monkfruit sweetener

Yields: 1 cup (or 16 Tbsp/servings)
Per serving* (per Tbsp):
Calories: 12
Net carbs: 1
Protein (grams): less than 1
Fat (grams): less than 1

Prep time: 5 min
Cook time: 30 min
Total time: 35 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Begin by washing the strawberries and rhubarb thoroughly. After they are cleaned, chop the strawberries coarsely and finely dice the rhubarb.

Transfer the strawberries and rhubarb into a small saucepan and place it over medium heat.

Allow the mixture to cook for approximately 5 min, stirring occasionally. Continue this process until the berries release a substantial amount of liquid.

Add the chia seeds and monkfruit sweetener to the saucepan, stirring well. Let the mixture reduce by allowing it to cook for around 10 min. Remember to stir occasionally during this process.

Once the mixture has thickened, pour in 1/2 cup of water. Let the jam return to a simmer, stirring occasionally. Allow it to reduce again for approximately 15 min, or until it reaches your preferred consistency.

After achieving the desired consistency, remove the saucepan from the heat. Transfer the jam into an airtight container, and allow it to cool down before securing the lid.

After the jam is cool, close the container and store it in the refrigerator.

This jam is versatile and can be enjoyed with crackers, spread on bread, incorporated into desserts, or served over ice cream. Enjoy!

Print

With ImageWithout Image

Sugar-Free Strawberry Rhubarb Jam

Yield: 1 cup (or 16 Tbsp/servings)

Author: Georgiana Elias

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

This sugar-free strawberry rhubarb jam is a must! A little sweet, a little tart, it is perfect on a slice of keto bread. May I suggest also tryong it paired with a little goat cheese. Chef’s kiss!

Ingredients

• 8 ounces strawberries (approx. 1 ¼ cup)
• 2 rhubarb stalks
• 2 Tbsp chia seeds
• 2 Tbsp monkfruit sweetener

Instructions

1. Begin by washing the strawberries and rhubarb thoroughly. After they are cleaned, chop the strawberries coarsely and finely dice the rhubarb.
2. Transfer the strawberries and rhubarb into a small saucepan and place it over medium heat.
3. Allow the mixture to cook for approximately 5 minutes, stirring occasionally. Continue this process until the berries release a substantial amount of liquid.
4. Add the chia seeds and monkfruit sweetener to the saucepan, stirring well. Let the mixture reduce by allowing it to cook for around 10 minutes. Remember to stir occasionally during this process.
5. Once the mixture has thickened, pour in 1/2 cup of water. Let the jam return to a simmer, stirring occasionally. Allow it to reduce again for approximately 15 minutes, or until it reaches your preferred consistency.
6. After achieving the desired consistency, remove the saucepan from the heat. Transfer the jam into an airtight container, and allow it to cool down before securing the lid.
7. After the jam is cool, close the container and store it in the refrigerator.
8. This jam is versatile and can be enjoyed with crackers, spread on bread, incorporated into desserts, or served over ice cream. Enjoy!

Nutrition Facts

Calories

12

Fat (grams)

0 g

Net carbs

1 g

Protein (grams)

0 g

* Net carbs and other nutritional information may vary based on brand used