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!
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Berry Rhubarb Jam | Keto, No Sugar Added
- 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.