This recipe for Berry Rhubarb Jam is exactly what your summer has been missing! It makes a great topping for low carb ice creams, bagels, or even for a low carb PB & J! Best of all it practically makes itself!
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My kids eat peanut butter and jelly sandwiches like they are going out of style. I've teased for the longest time that my oldest son, Eli, has survived most of his life on a strict peanut butter diet.
If you've never looked at the nutrition label on a typical jelly jar - then let me fill you in. Conventional jams and jellies are basically fruit-flavored sugar. Of course, there are low sugar varieties, but they come in tiny (and WAY overpriced) jars, which make them a not so great option for families.
I decided to try out this homemade version on my kids and it was a HUGE hit!
When I was deciding on the flavor, I knew I wanted to use strawberries and blueberries for 2 reasons: 1) They are relatively low in carbs and 2) I had a ton of them in my freezer 🙂
For a long time now, I've kept a gallon-sized ziplock bag in my freezer for fruits that are just about to go bad. It's a great way to prevent food waste and the frozen fruits are great in recipes!
I decided to toss in some Rhubarb as well because it helps to further cut down the carbs and calories. I wish that I could say it helped in the flavor, but I have to be honest and say that I don't really think rhubarb has much flavor, other than a slight bitterness.
If you've never worked with rhubarb before, it kind of looks like red celery.
Luckily it's not stringy at all though. You will want to make sure that you cut it into smaller pieces or it will take a lot longer than the berries to break down during the cooking process.
Other than slicing the rhubarb, the rest of the jam pretty much just cooks itself! You just toss all the berries and rhubarb in a pan, cover, and simmer until they are soft. Easy peasy!
I also opted to puree the jam once it was finished in order to have a smoother consistency. If you prefer a chunkier jam, simply mash it to your liking with a potato masher.
While we are talking about personal preference, let me also point out that you could sub pretty much any fruit for the berries and get a great result. Just make sure that you peel any fruits that have a skin that wouldn't easily break down.
Also, I used about 10 drops of liquid stevia in my batch and it was perfect for me and my family, but I always recommend sweetening to taste when you are making keto recipes.
This is for a couple of reasons. First, after eating low carb for a while, you usually will become more sensitive to sweet flavors and second, I have found that sweetness varies a lot between various brands.
This recipe makes about 4 cups of jam, but that will vary based upon how much it reduces during the cooking process. I store mine in glass canning jars with plastic lids. I keep one in the fridge and the rest in the freezer.
Technically freezing in glass jars isn't recommend, but I've never had trouble as long as I don't overfill the jars.
According to my kids, if you make this recipe, then you absolutely MUST make a warm PB & J. I used my Low Carb White Bread recipe, then toasted the bread and immediately topped with peanut butter and this jam.
But, my favorite way to eat this jam is on top of a low carb bagel (recipe from Cravable Keto) with some cream cheese. It's so filling and perfect any time of the day!
Either way, you can not go wrong!
Be sure to check out these other great recipes from This Mom's Menu:
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📖 Recipe
Berry Rhubarb Jam | Keto, No Sugar Added
Ingredients
- 2 cups rhubarb (about 1 stalk) diced
- 2 cups blueberries washed
- 3 cups strawberries washed
- 2 teaspoon vanilla
- 2 envelopes unflavored gelatin (2 tbsp)
- 10-20 drops liquid stevia, or to taste
Instructions
- In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Cook on medium heat, stirring frequently.
- After the fruit has begun to soften and has released some of it's juice, turn the heat down to low and continue to cook for another 30-40 minutes until all the fruit is tender and easily mashed with a fork. Remove from heat
- Using an immersion blender for a smoother jam, or a potato masher for a chunkier jam, carefully mash the fruit. ***The mixture will be hot, so use extreme caution!***
- Once the fruit has reached your desired consistency, sprinkle the gelatin on top. Mix it into the fruit using the immersion blender or a whisk.
- Add liquid stevia to taste.
- Allow the mixture to cool some, then transfer to storage containers with tight lid. Place the containers in the fridge, only loosely covered for 12-24 hours, or until fully set. Store extra jam in the fridge until ready to use.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Shelby says
Could you make this without the rhubarb?
Sabra says
yes you could. Just replace it with more berries and it should be fine!
Julie says
What if I used granulated stevia? Should it work too? And what would the amount be?
Sabra says
it should work just fine. I would just add a teaspoon or two at a time and sweeten to taste
Mary says
Can you freeze the sauce?
Sabra says
Hi Mary! Yes you can. It freezes really well 🙂
Mary says
Excellent! I was hoping it would. I love rhubarb!
Virginia says
What can be used instead of the gelatin ?
Sabra says
Hi Virginia! Unfortunately, I am not sure that the gelatin can be replaced in this recipe. If you want more of a sauce instead of a Jam, you could just leave it out and allow the mixture to reduce a little bit longer. Hope that helps!
Darleen Fay Thompson says
Are you able to substitute the gelatin for no sugar jello, flavored?
Sabra says
Hi Darleen! That would work fine 🙂
Sara dennerline says
If you are vegetarian, look for kosher gelatin or agar as a replacement
Julie M Reed says
Can this recipe be canned so it is shelf stable?
Sabra says
Hi Julie, I am fairly certain that it could be canned, although it's been ages since I've done any canning so I am unsure if you would need to make any alterations to the recipe. If you try it, I would love to hear how it goes!
Denise A Dunkel says
How can it be 0 carbs when all fruit has carbs??
Tara says
It doesn’t say no carbs, it says something like 2.1 net carb per serving. It says no added sugar
shaneen says
Could I hot pressure can this jam?
Sabra says
Hi Shaneen! It has been years since I pressure canned anything so I am not really familiar with the process anymore but, with that said I think it would work fine!
Sheri Emmering says
Good stuff...and easy to make
Amber Clark says
I bought the cookbook you linked, Caravelle Keto, for the bagels and sadly the recipe is not in this cookbook. Can you share a link for the actual recipe please?
Amber Clark says
I meant "Cravable Keto"
Nicole Inamura says
Does this recipe work with frozen fruit?
Sabra says
Hi Nicole, Frozen fruit will work fine in place of the fresh. I hope that helps and I would love to know how it turns out if you decide to give it a try 🙂