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
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.
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.
