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!
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 protein2.1g 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.