Berry Rhubarb Jam Keto No Sugar Added Recipes

SUGAR-FREE STRAWBERRY RHUBARB JAM

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.

HOW TO MAKE THE MOST AMAZING RHUBARB JAM WITHOUT SUGAR

Steps:

• Step 1: Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water. Cook it down until you can smash the rhubarb with the back of a spoon. Once your rhubarb reaches this stage, smush it all and take it off the heat. It only took my rhubarb 3 minutes on medium-high heat. Step 2: Measure out your crushed rhubarb to make sure you have 4 cups and put it back in the pan. Add your 1 cup of Erythritol and 1/2 cup of Splenda and the pat of butter. Put the pan back on the heat and bring to a rolling boil. Step 3: Add the pectin when your rhubarb is at a rolling boil and start a timer for 2 minutes. When the timer stops, remove from the heat. Step 4: Use a jar funnel (these things make filling canning jars a breeze) and a ladle and fill your sterilized mason jars Step 5: Cooling and Storing Your Rhubarb Jam Add the lids and set aside to cool. Once your jars are cool, you can put them in the fridge, or toss in the freezer for a later date.

BERRY RHUBARB JAM | KETO, NO SUGAR ADDED

Steps:

• In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Cook on medium heat, stirring frequently.
• After the fruit has begun to soften and has released some of it's juice, turn the heat down to low and continue to cook for another 30-40 minutes until all the fruit is tender and easily mashed with a fork. Remove from heat
• Using an immersion blender for a smoother jam, or a potato masher for a chunkier jam, carefully mash the fruit. ***The mixture will be hot, so use extreme caution!***
• Once the fruit has reached your desired consistency, sprinkle the gelatin on top. Mix it into the fruit using the immersion blender or a whisk.
• Add liquid stevia to taste.
• Allow the mixture to cool some, then transfer to storage containers with tight lid. Place the containers in the fridge, only loosely covered for 12-24 hours, or until fully set. Store extra jam in the fridge until ready to use.