Berry Rhubarb Jam Keto No Sugar Added Recipes

SUGAR-FREE STRAWBERRY RHUBARB JAM

Sugar-Free Strawberry Rhubarb Jam image

Gooey, sticky, and perfectly gelled sugar-free strawberry jam that has no weird aftertaste!

Provided by Laura Kennedy

Time P1DT35m

Number Of Ingredients 8

Ingredients

3 cups fresh chopped strawberries
2 cups chopped rhubarb
1/2 cup lemon juice
1 1/2 cup allulose
2 tsp Pomona's Universal Pectin
2 tsp calcium water (provided in the pectin box)
1 tsp vanilla (optional)
1 tsp cinnamon (optional)

Steps:

Wash jars, bands, and lids in hot soapy water. Place jars in water bath canner filled 1/2 way with water. Bring water to a rolling boil. Turn off the burner and leave jars in canner until ready to use.
Place lids and bands in water in a small saucepan and heat until water simmers. Keep lids & bands in warm water until ready to use.
If using fresh strawberries, chop into quarters before adding to a large saucepan. Chop the rhubarb into small pieces and add to the saucepan with the cut strawberries.
Add lemon juice, vanilla, cinnamon, and calcium water to strawberries and blend in well.
In a bowl add allulose and pectin and blend well.
Heat the strawberries and rhubarb in the saucepan over medium heat. As they start to soften, mash with the back of a fork, or use a potato masher. I like my jam to be a bit chunky so I only mash a little bit. Mash your strawberries and rhubarb to the consistency that you like. Bring strawberries and rhubarb to a boil.
Add pectin-sweetener mixture, continuing to mix for 1 to 2 minutes to dissolve the pectin while the strawberry rhubarb jam comes back up to a boil. Boil for 1 full minute once the jam reaches the boiling stage.
Fill jam jars to ¼" to the top. Clean rims with a clean cloth. Add lids and twist bands until finger tight.
Add jars to the water bath canner when the water in the canner reaches a full boil. Boil 10 full minutes (add 1 minute more for every 1,000 ft. above sea level).
Remove from water. Let jars cool undisturbed for 24 hours.
Test for seal, if a jar did not seal, you can reprocess it again in the canner for 10 full minutes, or add that jar to the refrigerator for up to 3 weeks.
If your strawberry rhubarb jam did not gel to the consistency you want you can add the jam back into a saucepan and add another tsp of calcium water. Bring the jam back up to a boil and repeat steps 8 to 11.

Nutrition Facts : Calories 3 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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