Keto Homemade Rhubarb Jam
Elevate your breakfast game with this irresistible Keto Homemade Rhubarb Jam, a tangy-sweet delight that's not only sugar-free but also packed with flavor. Made with vibrant rhubarb stalks, zesty fresh lemon juice, and naturally sweetened with granulated erythritol, this jam is a perfect fit for your low-carb lifestyle. The addition of chia seeds creates a silky, gel-like texture while boosting the nutritional value, and a touch of vanilla extract brings a warm, aromatic depth to each bite. Ready in just 40 minutes, this easy-to-make spread is perfect for pairing with almond flour bread, swirling into Greek yogurt, or drizzling over keto pancakes. With its vibrant flavor, minimal ingredients, and keto-friendly twist, this homemade rhubarb jam is a pantry staple you'll keep coming back to!
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Recipe Information
Ingredients
- 2 cups (chopped) Rhubarb stalks
- 2 tablespoons Fresh lemon juice
- 1 cup Granulated erythritol
- 1 cup Water
- 1 teaspoon Vanilla extract
- 2 tablespoons Chia seeds
Instructions
Begin by washing the rhubarb stalks thoroughly under cold water. Trim the ends and chop the stalks into small, even pieces, roughly 1/2 inch thick.
In a medium-sized saucepan, combine the chopped rhubarb, lemon juice, erythritol, and water. Stir to mix them well.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Let it simmer for about 20 minutes, or until the rhubarb has broken down and the mixture has thickened. Stir more frequently as it thickens to prevent sticking or burning.
Remove the saucepan from heat and stir in the vanilla extract for added flavor.
Add the chia seeds to the mixture and stir them in thoroughly. The seeds will help the jam to gel and thicken as it cools.
Allow the jam to cool at room temperature for about 30 minutes. As it cools, stir the mixture occasionally to ensure even distribution of the chia seeds.
Once cooled, transfer the jam to sterilized glass jars with tight-fitting lids. Store in the refrigerator for up to 2 weeks.
Enjoy this keto-friendly rhubarb jam spread on almond flour bread, mixed into Greek yogurt, or as a topping for your favorite keto pancakes.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 233.9 g | 85% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 7.1 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1563 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
