For this recipe, it’s so convenient that both strawberry and rhubarb are now in season and at the same time. This perfect combination is absolutely irresistible when you smear a spoonful on your peanut butter sandwich. Better yet, stir in a big scoop of this naturally sweetened, no-sugar-added jam to your homemade kefir (dairy or non-dairy) or plain yogurt.
Last year, we transplanted a rhubarb plant from a friend’s yard to our yard. I was thrilled to be able cut some rhubarb stems to make this low carb strawberry rhubarb chia jam. Although our plant grew some big leaves, it only yielded 3 oz of useable stems. I sure hope next year we will have a bigger yield. Anyway, I found rhubarb at one of my local grocery stores, right next to the strawberries.
The ingredients are really simple. All you need are
I didn’t add any sugar or pectin to this recipe. As you know, these two are the most critical ingredients that help thicken the jam. I used the most diabetic friendly sugar substitute, erythritol. It has a cool, sweet taste just like sugar (or should I say better than sugar). Unlike stevia, it dissolves in liquid and thickens the jam when it cools down. No aftertaste at all.
Because of the low pectin content of both strawberry and rhubarb, I added some chia seeds that also helped thicken the jam. Chia seeds also add some protein and healthy fats to the jam. Am I right? This is absolutely the healthiest version of low carb strawberry rhubarb chia jam you could ever make.
Why not make this low carb strawberry rhubarb chia jam for Father’s Day? This sweet, healthy, and hearty jam is the perfect gift.
- Cut strawberries and rhubarb into small chunks. Transfer them into a saucepan. Add erythritol and stevia.
- Cover and heat the saucepan over medium-high heat until the mixture starts to bubble. Reduce heat to medium-low and stir with a spoon continuously to prevent it from burning at the bottom of the saucepan. Caution: The hot jam could splatter at this point, be careful so that doesn't burn your skin.
- Cook for approximately 15 minutes until the jam is thickened and no big chunks of fruit left. Stir in chia seeds and cook an additional 3-5 minutes.
- Let the jam cool to room temperature before transferring it into a clean glass jar. It can be kept in a sealed jar in refrigerator for at least 2 weeks.