This rhubarb jam is a wonderful condiment to make this spring! Low carb, keto, and sugar free recipe.
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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!
📖 Recipe
Low Carb Rhubarb Jam
Ingredients
Equipment
Step-by-Step Instructions
- 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.
- 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.
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Suzanne says
I often add a few strawberries into the rhubarb. It will increase the carbs a bit but it has a wonderful flavor.
Georgina says
Yum! Strawberries and rhubarb!
Marilyn Caple says
Thank-you for this recipe!! I tried this and it is yummy but a bit too sweet! Want to taste the rhubarb tartness a bit more. So I'm going to make another much less sweet batch and try mixing the two to get the right sweet /tartness. But then I will have a lot! Can I freeze some?
Georgina says
Which sweetener did you use, out of interest?
Marilyn Caple says
I used Swerve! And it turned out great! The couple drops of red food coloring really helped it appeal to the eye. I served t with scones and muffins and everybody loved it! But my hubby and I wished we could taste a bit more of the rhubarb tartness.