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Low-Carb Strawberry & Rhubarb Jam

Martina SlajerovaUpdated 10 October 2023★★★★☆4.5 (92 ratings)

Ready in 15m
0.9 g net carbs
10 kcal
Serves 16

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Home-made Strawberry & Rhubarb Jam

I was searching for a recipe for home-made jam and found this amazing, simple & extra quick recipe at healthylivinghowto.com using wild blueberries and chia seeds for home-made jam!

I knew chia seedsTrusted sourceWikipediaWikipedia is written collaboratively by largely anonymous volunteers who write without pay.Open link could be used in smoothies or baking, but I had no idea I could use it in jams. It works amazingly well as a thickener and adds no extra carbs. Almost all carbs in chia seeds come from fiber and there are many health benefits: chia seeds are a good source of omega 3 fatty acids, antioxidants, vitamins and minerals.

Once you make this sugar-free jam, make sure to also check out my Strawberry & Rhubarb Parfait (6.7 g net carbs) and Strawberry & Rhubarb Panna Cotta (5.6 g net carbs)!

Home-made Strawberry & Rhubarb Jam

Step-by-step

Wash and clean the rhubarb and strawberries. For bright red jam, I used pink rhubarb but if you use green rhubarb, the jam will be dark orange.
Slice them into medium-small pieces and place them in a small pan. Add water and bring to boil over medium heat. When the fruit starts to get soft, remove from the heat and mash with a fork into desired consistency.
Add stevia and mix in well.
Add chia seeds, ground ginger, cinnamon and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm. Mix before using.
Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days or preserve for longer.
Use just like any jam and serve with full-fat yogurt, sour cream, coconut cream, or add to any baked keto cakes as topping.

Low-Carb Strawberry & Rhubarb Jam

Recipe

Low-Carb Strawberry & Rhubarb Jam

★★★★☆4.5 (92 ratings)

Easy low-carb chia jam made with a delicious combination of sweet strawberries and tart rhubarb. No pectin and ...

Hands on: 10m
Overall: 15m
Servings: 16

0.9 g
Net carbs: 0.4 g
Protein: 0.4 g
Fat: 10
kcal

Ingredients per jar (makes about 320 g/ 11.3 oz)

150 g rhubarb, sliced (5.3 oz)
1 cup strawberries (150 g/ 5.3 oz)
¹/₂ tsp cinnamon
¹/₂ tsp ground ginger powder or more cinnamon
2 tbsp chia seeds (16 g/ 0.6 oz)
15-25 drops liquid Stevia extract or other healthy low-carb sweetener from this list
2 tbsp water (30 ml)

Instructions

Wash and clean the rhubarb and strawberries. For bright red jam, I used pink rhubarb but if you use green rhubarb, the jam will be dark orange.
Slice them into medium-small pieces and place them in a small pan. Add water and bring to boil over medium heat. When the fruit starts to get soft, remove from the heat and mash with a fork into desired consistency.
Add stevia and mix in well.
Add chia seeds, ground ginger, cinnamon and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm. Mix before using.
Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days or preserve for longer.
Use just like any jam and serve with full-fat yogurt, sour cream, coconut cream, or add to any baked keto cakes as topping.

Nutrition per serving, 1 tbsp/ 20 g/ 0.7 oz

Carbs 43%Protein 17%Fat 40% of calories

Net carbs: 0.9 g
Total carbs: 1.7 g
Fiber: 0.8 g
Sugars: 0.6 g
Protein: 0.4 g
Fat: 0.4 g
Saturated fat: 0 g
Calories: 10 kcal
Sodium: 1 mg · 0.03% RDA
Magnesium: 3 mg · 0.63% RDA
Potassium: 44 mg · 2.2% EMR

Nutrition by ingredient

Per 1 tbsp/ 20 g/ 0.7 oz	Net carbs	Protein	Fat	kcal
Rhubarb, raw	0.3 g	0.1 g	0 g	2
Strawberries, fresh	0.5 g	0.1 g	0 g	3
Cinnamon, spices	0 g	0 g	0 g	0
Ginger (ground, dried), spices	0 g	0 g	0 g	0
Chia seeds	0.1 g	0.2 g	0.3 g	5
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)	0 g	0 g	0 g	0
Water, still	0 g	0 g	0 g	0
Total	0.9 g	0.4 g	0.4 g	10

Serving size 1 tbsp/ 20 g/ 0.7 oz

Gluten free
Dairy free
Egg free
Nut free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Beef free
Pescatarian
Low FODMAP
Vegetarian
Vegan

Comments & ratings (27)

4.592 ratings

5 ★61
4 ★20
3 ★8
2 ★0
1 ★3

Susan Ricks21 April 2019
I cooked my Rhubarb in a knob of butter to stop it sticking to the pan and let the rhubarb cook in its own juices. I used a vanilla stevia which is I think it slightly too strong for the recipe. I will use as topping to Greek yoghurt tomorrow and hopefully that will reduce intensity of stevia.
1. Martina @ KetoDietAuthor21 April 2019
  I think butter instantly makes it tastier too! 😊 Vanilla stevia is quite strong tasting so I usually use the clear/unflavoured type.
Jacqueline Wells27 January 2019
I am so happy to have found you! Your recipes are amazing! All the fruity puddings that I love so much I can now have again on my keto diet, thank you!!
1. Martina @ KetoDietAuthor21 April 2019
  Thank you Jacqueline!
Kathleen Jones12 August 2018
Who could I contact, to see if I could can and seal this recipe for low carb Strawberry Rhubarb Jam? Thanks Kathleen
1. Martina @ KetoDietAuthor16 August 2018
  Hi Kathleen, you can preserve this recipe using the canning method, especially if making a large batch.
Robin Rodgers25 June 2018
Fantastic! I mixed liquid stevia, powdered stevia and powdered Swerve. Absolutely delicious! Thank you so much!
Salena10 June 2018
My family doesn’t like the way the little chia seeds feel, would it do the same thing for the jam if I used ground chia seeds?
1. Martina @ KetoDietAuthor4 July 2018
  You could use either but I personally prefer whole. Ground chia seeds may make the jam bitter and the texture slimy. What you could do instead is to use a little gelatin (about 1/2 to 1 teaspoon).
Trina19 September 2017
Hi. I hate to say it, but... I very much dislike rhubarb. Lol. Can I just add more strawberries or would that add too much carbs?
Thank you
1. Martina @ KetoDietAuthor29 September 2017
  Absolutely! this will work with any berries: ketodietapp.com/Blog
Jeann30 August 2017
Weird why is your chia seeds white? mine are dark black
1. Martina @ KetoDietAuthor29 September 2017
  There are white and dark chia seeds 😊
Joan2 July 2016
Thank you! This is a fantastic recipe! ❤️
Jo Petrovic22 May 2016
Sounds GREAT! Prior to banting used chia seeds n fruit with sugar. Must do this soon. Thanx Jo P.
Joan Snyd.9 March 2016
Hi Martina! Can't wait to try this! Thank you
1. Martina @ KetoDietAuthor3 April 2016
  Thank you! I hope you like it 😊
2. Joan2 July 2016
  Me again! I can't stop raving!! I've made this recipe a few times. The last time I mixed a frozen berry mix from Costco. I just calculated the macros on My Fitness Pal and came up with 3g total carbs per Tbsp, and 1.2g of net carbs. 👏🏼
  1. Martina @ KetoDietAuthor2 July 2016
    Awesome! 😊
Liz Re18 May 2015
Could you do this as a freezer jam without the water bath method? My garden is full of rhubarb for the first time. First year it really produced.
1. Martina @ KetoDietAuthor19 May 2015
  Hi Liz, yes you can skip the water bath and freeze it too 😊
susana13 June 2014
Can you can this in a water bath and perserve it for shelf life?
1. Martina @ KetoDietAuthor13 June 2014
  Yes, you can preserve it in a water bath - it works too 😊 The rhubarb will keep it fresh for longer (in the fridge) due to its high acidity but not for months. I usually make 3-4 jars and leave one in the fridge, while preserving the rest of them.
  1. Apes17 September 2017
    What is a water bath and how do I do that to preserve?
    1. Martina @ KetoDietAuthor29 September 2017
      I don't have a guide on my blog but if you google "how to preserve jam", you'll find detailed information.
Nan10 November 2013
I simply love tart fruits like rhubarb and gooseberries.
1. Martina @ KetoDietAuthor10 November 2013
  I used it for strawberry & rhubarb bars (still in the queue of recipes to be posted) 😊