Low-Carb Roasted Strawberry & Rhubarb Jam

This deliciously sweet and tart sugar-free jam tastes like your favourite summer berry pie topping.

With the abundance of summer berries, it's hard to resist the temptation. Although berries can be part of a healthy low-carb diet, too many can spike your blood sugar just as much as any fruits. The problem with fresh berries is that they don't last long. You can either freeze them or you can make a tasty low-carb jam like this one and keep it in the fridge for a week.

If you haven't tried roasting strawberries with rhubarb and spices, you are in for a treat. If you are not a fan of rhubarb, try our low-carb Roasted Strawberry & Basil Chia Jam — it is in my humble opinion the best strawberry jam I've tried.

Unlike most of the low-carb jams on my blog, there are no chia seeds in this jam recipe. Although you could add a tablespoon or two of chia seeds, they are not needed as the jam gets thick even without them.

I used brown sugar substitute as it adds a slight caramel-like sweetness that further enhances the flavour of roasted strawberries. If you don't have brown sugar substitute, feel free to use liquid stevia or any low-carb sweeteners from this list. Enjoy!

Does Organic Matter?

According to EGW's 2019 report, strawberries have the highest levels of pesticide residues and you should always get them organic.

Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve only the large strawberries (you can keep the small strawberries whole). Slice the rhubarb.

   

2. Place the strawberries and rhubarb on a baking sheet lined with strong parchment paper.

   

3. Drizzle with water, sprinkle with the sweetener, vanilla, ginger and cinnamon powder.

   

4. Place in the oven and bake for about 15 minutes. Mix half way through. Remove from the oven and place on a cooling rack for 5 minutes.

   

5. Place the roasted strawberries and rhubarb together with all of the juices in a mixing bowl.

   

6. Use a fork to mash some of the fruits but do not mash until smooth — keep it chunky.

   

7. Refrigerate for up to a week. Eat with full-fat yogurt, coconut yogurt or just like any jam spread on a slice of keto bread. This sugar-free roasted strawberry and rhubarb jam is also great for making breakfast smoothies!

   

Recipe

Low-Carb Roasted Strawberry & Rhubarb Jam

★★★★★4.9 (44 ratings)

This sugar-free jam is made with sweet roasted strawberries combined with tart rhubarb and fragrant spices. No ...

Hands on

5m

Overall

20m

Servings

17

1.4 g

Net carbs

0.2 g

Protein

0.1 g

Fat

8

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings17 servings34 servings51 servings68 servings

US + metricMetricUS

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Ingredients makes about 1 ¹/₂ cups/ 340 g/ 12 oz

• 225 g strawberries, hulled (8 oz)
• 225 g rhubarb, sliced (8 oz)
• ¹/₄ cup granulated Sukrin Gold, Erythritol or Swerve (40 g/ 1.4 oz)
• 1 tbsp water (15 ml)
• ¹/₂ tsp vanilla powder or 1 ¹/₂ tsp sugar-free vanilla extract
• ¹/₂ tsp ginger powder
• ¹/₂ tsp cinnamon

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve only the large strawberries (you can keep the small strawberries whole). Slice the rhubarb.

2. Place the strawberries and rhubarb on a baking sheet lined with strong parchment paper.

3. Drizzle with water, sprinkle with the sweetener, vanilla, ginger and cinnamon powder.

4. Place in the oven and bake for about 15 minutes. Mix half way through. Remove from the oven and place on a cooling rack for 5 minutes.

5. Place the roasted strawberries and rhubarb together with all of the juices in a mixing bowl.

6. Use a fork to mash some of the fruits but do not mash until smooth — keep it chunky.

7. Refrigerate for up to a week. Eat with full-fat yogurt, coconut yogurt or just like any jam spread on a slice of keto bread. This sugar-free roasted strawberry and rhubarb jam is also great for making breakfast smoothies!

Nutrition per tbsp/ 20 g/ 0.7 oz

Carbs 78%Protein 13%Fat 9% of calories

Net carbs

1.4 g

Total carbs

4.1 g

Fiber

0.6 g

Sugars

0.9 g

Protein

0.2 g

Fat

0.1 g

Saturated fat

0 g

Calories

8 kcal

Sodium

1 mg · 0.03% RDA

Magnesium

3 mg · 0.87% RDA

Potassium

60 mg · 2.98% EMR

Nutrition by ingredient

Per tbsp/ 20 g/ 0.7 oz	Net carbs	Protein	Fat	kcal
Strawberries, fresh	0.8 g	0.1 g	0 g	4
Rhubarb, raw	0.4 g	0.1 g	0 g	3
Sukrin Gold, brown sugar substitute	0.2 g	0 g	0 g	0
Water, still	0 g	0 g	0 g	0
Vanilla powder, dried (from vanilla beans, vanilla pods)	0 g	0 g	0 g	0
Ginger (ground, dried), spices	0 g	0 g	0 g	0
Cinnamon, spices	0 g	0 g	0 g	0
Total	1.4 g	0.2 g	0.1 g	8

Serving size 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
• Vegetarian
• Vegan