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    Home » Keto Recipes » Keto Sauces and Seasonings

    Published: Jul 6, 2018 ·Updated: Jul 12, 2020 by Sabra · 24 Comments

    Berry Rhubarb Jam | Keto, No Added Sugar

    Jump to Recipe Rate this Recipe

    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!

    overhead view of a glass canning jar, with a silver spoon, full of a magenta colored jam, balanced on top.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)


    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!

    A silver pan full of bluberries, strawberries and sliced rhubarb with a wooden spoon.

    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.

    A wooden cutting board with chopped rhubarb stalks

    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!

    Low carb bagels topped with cream cheese and berry rhubarb jam.


    Be sure to check out these other great recipes from This Mom's Menu:

    • Low Carb Bread
    • Fruit Pizza | Keto, No Sugar Added
    • Red, White and Blue Summer Salad

    Did you make this recipe?

    Be sure to rate it below, tag @thismomsmenu and hashtag it #thismomsmenu on Instagram!

    📖 Recipe

    overhead view of a glass canning jar, with a silver spoon, full of a magenta colored jam, balanced on top.

    Berry Rhubarb Jam | Keto, No Sugar Added

    Sabra - This Mom's Menu
    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! 
    4.70 from 10 reviewers
    Prevent your screen from going dark
    Servings 32 servings
    Prep Time 5 minutes mins
    Cook Time 30 minutes mins

    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

    Nutrition info for 1 serving (approximately 2 tbsp) - 13 calories, 0.1g fat, 2.8g carbs, 0.7g fiber, 0.6g protein
    2.1g net carbs!! (net carbs = total carbs - fiber)
    This nutrition info is only an estimate. Exact values will vary based upon yield and exact ingredients used. 

    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

    Calories: 13kcal
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu

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      Delicious Homemade Pesto with Pecans | Low Carb
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      Cranberry Sauce | Low Carb

    Reader Interactions

    Comments

      4.70 from 10 votes (7 ratings without comment)

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    1. Shelby says

      August 30, 2018 at 6:17 pm

      Could you make this without the rhubarb?

      Reply
      • Sabra says

        August 30, 2018 at 7:26 pm

        yes you could. Just replace it with more berries and it should be fine!

        Reply
    2. Julie says

      September 10, 2018 at 10:50 am

      What if I used granulated stevia? Should it work too? And what would the amount be?

      Reply
      • Sabra says

        September 12, 2018 at 1:08 pm

        it should work just fine. I would just add a teaspoon or two at a time and sweeten to taste

        Reply
    3. Mary says

      May 11, 2019 at 7:16 pm

      Can you freeze the sauce?

      Reply
      • Sabra says

        May 13, 2019 at 1:28 pm

        Hi Mary! Yes you can. It freezes really well 🙂

        Reply
    4. Mary says

      May 13, 2019 at 6:01 pm

      Excellent! I was hoping it would. I love rhubarb!

      Reply
    5. Virginia says

      May 16, 2019 at 9:25 am

      What can be used instead of the gelatin ?

      Reply
      • Sabra says

        May 16, 2019 at 9:28 pm

        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!

        Reply
        • Darleen Fay Thompson says

          June 03, 2020 at 10:52 pm

          Are you able to substitute the gelatin for no sugar jello, flavored?

          Reply
          • Sabra says

            June 08, 2020 at 4:16 pm

            Hi Darleen! That would work fine 🙂

            Reply
      • Sara dennerline says

        June 09, 2019 at 12:31 pm

        If you are vegetarian, look for kosher gelatin or agar as a replacement

        Reply
    6. Julie M Reed says

      May 31, 2019 at 12:21 pm

      Can this recipe be canned so it is shelf stable?

      Reply
      • Sabra says

        June 08, 2019 at 12:48 pm

        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!

        Reply
    7. Denise A Dunkel says

      July 04, 2019 at 12:51 pm

      How can it be 0 carbs when all fruit has carbs??

      Reply
      • Tara says

        July 06, 2020 at 12:56 am

        It doesn’t say no carbs, it says something like 2.1 net carb per serving. It says no added sugar

        Reply
    8. shaneen says

      February 24, 2020 at 11:29 pm

      Could I hot pressure can this jam?

      Reply
      • Sabra says

        February 25, 2020 at 7:14 am

        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!

        Reply
    9. Sheri Emmering says

      May 19, 2020 at 7:08 pm

      Good stuff...and easy to make

      Reply
    10. Amber Clark says

      May 23, 2021 at 8:03 pm

      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?

      Reply
      • Amber Clark says

        May 23, 2021 at 8:06 pm

        I meant "Cravable Keto"

        Reply
    11. Nicole Inamura says

      July 04, 2021 at 10:28 pm

      Does this recipe work with frozen fruit?

      Reply
      • Sabra says

        July 22, 2021 at 2:31 pm

        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 🙂

        Reply
    12. Zigrid says

      October 18, 2024 at 4:03 pm

      It was an easy, delicious recipe to make. Thank you. I used frozen blueberries , added a few squeezes of fresh lemon juice to zip up the blueberries, and a couple tablespoons of Allulose . Will make it again as I shared items several friends .

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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