Easy Keto Rhubarb Jam Recipe – Low Carb & Sugar-Free
Rhubarb is a tart and tangy vegetable that makes a fantastic jam when sweetened just right. This keto rhubarb jam recipe uses natural sweeteners to keep it low carb while preserving that classic fruity flavor. Perfect for spreading on keto rhubarb bread or swirling into yogurt, this jam requires just 4 simple ingredients and 30 minutes of cooking time. Let’s make a batch!
Ingredients
Here’s what you’ll need to make this sugar-free rhubarb jam:
- 4 cups fresh rhubarb, chopped (about 1 lb)
- 1/2 cup water
- 1/2 cup powdered erythritol or monk fruit sweetener
- 1 tbsp lemon juice
- 1 tsp vanilla powder (or 1/2 tsp vanilla paste)
- Optional: 1/4 tsp xanthan gum for thicker consistency
Instructions
Step 1: Prepare the Rhubarb
Wash and trim the rhubarb stalks, then chop them into 1/2-inch pieces. No need to peel – the skin adds nice texture and color.
Step 2: Cook the Mixture
Combine rhubarb, water, and sweetener in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and let cook for 20-25 minutes until rhubarb breaks down.
Step 3: Thicken the Jam
Stir in lemon juice and vanilla. For thicker jam, sprinkle xanthan gum while whisking constantly. Cook 2 more minutes until desired consistency is reached.
Step 4: Cool and Store
Remove from heat and let cool completely before transferring to clean jars. Refrigerate for up to 2 weeks or freeze for longer storage.
Tips and Tricks
- For chunkier jam, mash rhubarb lightly with a fork instead of letting it fully break down
- Add 1/4 tsp cinnamon or ginger for warm spice notes
- Try this jam in our keto rhubarb custard bars for a delicious dessert
- For more traditional recipes, check out receitadavovo
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Frozen rhubarb works perfectly. No need to thaw – just add directly to the pot and increase cooking time by 5 minutes.
How long does this jam last?
Stored in an airtight container in the refrigerator, it keeps for about 2 weeks. You can also freeze it for up to 3 months.
Is rhubarb keto-friendly?
Yes! Rhubarb is naturally low in carbs with about 1.5g net carbs per 1/2 cup chopped. Combined with keto sweeteners, this makes a great low-carb jam.
Conclusion
This easy keto rhubarb jam proves you don’t need sugar to make delicious preserves. With its bright flavor and simple preparation, it’s perfect for topping keto rhubarb scones, pancakes, or eating straight from the spoon! Give this recipe a try during rhubarb season and enjoy a taste of summer without the carbs.
