Low Carb Rhubarb Jam

This rhubarb jam is a wonderful condiment to make this spring! Low carb, keto, and sugar free recipe. 

This post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!

Did you see my recent recipe for Pickled Rhubarb? I'm *so* into rhubarb this spring! And this recipe only requires three ingredients – it's actually very easy!

However, before I talk about the recipe, here's a quick note about cooking rhubarb. Did you know that you shouldn't cook it in aluminium, copper or iron pans? The metal will react with the rhubarb, turning it gray or brown, and giving it a metallic taste. Best to use stainless steel, enameled cast iron, anodized aluminum or non-stick aluminum pans. Also, a dash of lemon juice helps keep that wonderful pink color!

How to Make Low Carb Rhubarb Jam

The first task is to macerate the rhubarb – this is done by placing it in a bowl, covering it with granular sweetener (Lakanto would be perfect), then leaving overnight.

By the morning a syrup will have formed. No more liquid needs to be added, because rhubarb has such a high water content. 

Transfer the rhubarb, liquid, and any undissolved sweetener to a saucepan (see notes on which type to use above!), together with a splash of lemon juice. Bring to the boil, then cover and reduce to a simmer. After about 15 minutes the jam will have formed. 

If you like, you can stir in a few drops of red food dye to restore that vibrant pink color. Let cool, then transfer to a sealable storage jar. Keep in the fridge until required.

When serving, I transferred it to this super cute little Le Creuset pot – I've had it for ages and this is the first time I've used it!

Here are a few variations that you might enjoy: try adding some cooked strawberries, vanilla, or grated ginger to this rhubarb jam – they are all great flavor combinations!

This low carb rhubarb jam is a wonderful condiment to add to roast meat like pork or lamb, or you could even enjoy it on toast made from low carb bread!

Continue to Content

Low Carb Rhubarb Jam

Yield: 1 Cup

Prep Time: 5 minutes

Cook Time: 20 minutes

Macerating Time: 8 hours

Total Time: 8 hours 25 minutes

This rhubarb jam is a wonderful condiment to make this spring! Low carb, keto, and sugar free recipe. 

Print

Ingredients

• 12 oz rhubarb, chopped
• ½ cup low carb sweetener, eg Lakanto or Swerve
• 1 tsp lemon juice
• few drops red food dye, optional

Instructions

1. Macerate the rhubarb by placing it in a bowl, covering it with granular sweetener, then leaving overnight. By the morning, a syrup will have formed. 
2. Transfer the rhubarb, liquid, and any undissolved sweetener to a saucepan (see Notes section on which cookware to use!), together with the lemon juice. Bring to the boil, then cover and reduce to a simmer. After about 15 minutes the jam will have formed.
3. If you like, you can stir in a few drops of red food dye to restore that vibrant pink color. 
4. Let cool, then transfer to a sealable storage jar. Keep in the fridge until required.

Notes

Do not cook rhubarb in aluminium, copper or iron pans as the metal will react with the rhubarb, turning it gray or brown, and giving it a metallic taste. Best to use stainless steel, enameled cast iron, anodized aluminum or non-stick aluminum pans.

Makes approximately 1 cup of jam.

2g net carbs per serving of two tablespoons.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Le Creuset Stoneware Condiment Pot with Spoon

Nutrition Information

Yield 8 Serving Size 2 tablespoons
Amount Per Serving Calories 9Total Fat 0gSaturated Fat 0gSodium 1mgCarbohydrates 2gNet Carbohydrates 2gFiber 0gProtein 0g