Keto Rhubarb Jam That Actually Tastes Good (And Doesn’t Spike Your Sugar)

I used to think making jam was something grandmas did with mason jars and a suspicious amount of sugar. That was until I planted rhubarb on a whim (it looked pretty, okay?), and it took over half my yard like it had rent to pay. At first, I wasn’t sure what to do with it besides rhubarb crisp. Then it hit me—jam. But not the syrupy store-bought kind. I wanted a sugar free rhubarb jam I could eat without a glucose meter by my side. A keto rhubarb jam that actually held up next to toast, yogurt, or even a pork chop.

Turns out, making a healthy rhubarb recipe sugar free isn’t hard. You just need the right mix of ingredients, a little patience, and to accept that rhubarb’s got a tart streak. Which is what makes it awesome.

This recipe is one of those easy rhubarb jam ideas that fits perfectly in your fridge, your freezer, or even on your breakfast plate next to some almond flour pancakes. Let’s break it down.

What You’ll Need (Simple Items, Promise)

Here’s what goes into my version of keto rhubarb jam. No hard-to-pronounce ingredients. No pectin. Just good basics.

Ingredients:

• 4 cups fresh rhubarb, chopped (around 1 lb)

• ½ cup water

• 1 tsp lemon juice

• ½ tsp vanilla extract (optional but makes it feel fancy)

• ½ cup powdered erythritol or monk fruit sweetener (adjust to taste)

• Pinch of salt

Optional mix-ins if you want to switch it up:

• 1 cup chopped strawberries (for that strawberry and rhubarb jam twist)

• 1 cup raspberries (hello, raspberry rhubarb jam no pectin version)

• Zest of 1 lemon or orange for a citrusy lift

That’s it. No fancy additives, no preservatives. Just real, whole food that happens to work on keto.

How to Make It (Even If You Hate Cooking)

This is an easy rhubarb jam, and I don’t say that lightly. I’ve burned toast, over-boiled eggs, and once forgot an entire roast chicken in the oven. But this jam? You can’t mess it up.

• Throw it in a pot.
  Add your rhubarb, water, lemon juice, and sweetener to a saucepan. Medium heat. Stir like you know what you’re doing.

• Wait it out.
  Let it cook down for 15–20 minutes. The rhubarb breaks apart fast, kind of like applesauce. Stir occasionally so nothing sticks.

• Check sweetness.
  Taste and adjust your sweetener. Rhubarb’s tart. If you like that, keep it as is. If not, add a bit more.

• Finish with flavor.
  Stir in vanilla extract and a pinch of salt. Optional zest if you want that extra “oomph.”

• Cool and jar.
  Once it thickens, take it off the heat and let it cool. Then scoop it into jars. Store in the fridge up to two weeks or freeze it. Yes, it’s a killer rhubarb freezer jam recipe too.

That’s your basic rubarbe jam recipe. Make it once, and you’ll remember it by heart.

But Wait, Can I Can It?

Yes, you can absolutely can this jam. A lot of strawberry rhubarb jam canning methods use pectin and tons of sugar. But here’s the trick with low-sugar or sugar-free jam: you need to process it properly or keep it in the freezer.

If you want to turn this into a strawberry rhubarb jam canning situation, use sterilized jars and a water bath canner. Just be sure to leave enough headspace and process for about 10 minutes. Also, label your jars. Nothing like thinking it’s salsa when it’s actually a rhubarb jelly or jam.

How to Use It (Beyond Just Toast)

Of course, you can spoon this onto low-carb bread or a keto biscuit. But there are better ways to eat this homemade strawberry rhubarb jam:

• Swirled into Greek yogurt with a sprinkle of chopped nuts

• On top of almond flour pancakes or waffles

• Mixed with mustard and brushed on chicken thighs (trust me)

• Stirred into chia pudding

• Dolloped on top of a cheesecake slice

• As a quick glaze for pork chops or even a mock HP sauce

Once, I added a spoonful into my coffee by accident (don’t ask), and while I won’t recommend that, I admire the jam’s commitment to being everywhere.

Let’s Talk Rhubarb Jam Variations (You Know You Want To)

Here’s where it gets fun. You can build your own version of sugar free jam using this same base.

Apple Rhubarb Jam Recipes

Throw in 1 chopped green apple with the rhubarb. It adds natural sweetness and balances the tart. Great if you’re okay with a few extra carbs.

Candied Rhubarb Recipe Vibes

Take the jam and cook it a bit longer, maybe add a touch of cinnamon or ginger, and now you’ve got something close to candied rhubarb. Not really keto, but tasty for a cheat day.

Strawberry Rhubarb Jam with Pectin

If you want a more jelly-like texture and plan to can it for long-term storage, use pectin. Follow the package for low-sugar pectin instructions. Add your sweetener accordingly.

Rhubarb Jelly Recipes

Strain the pulp out. You’ll be left with a smooth jelly instead of a chunky jam. More work, but the texture is like the store-bought kind.

Freezer Jam Shortcut

Skip the stove. Mix chopped rhubarb with sweetener, let it macerate, blend, and freeze. Not as jammy, but if you’re in a rush—it works.

Why This One’s Different

Most rhubarb jam recipes go heavy on the sugar. Even the “low sugar strawberry rhubarb jam” types sneak in way more than you’d think. This one keeps things keto without tasting like health food.

Plus, it’s cheaper. Those sugar free jam jars at health stores? They cost more than my weekly coffee budget. This? You make it once, stash a few jars, and you’re set.

My neighbor called this jam “shockingly good.” My mom asked for the recipe and she usually side-eyes anything labeled “keto.” I even caught my teenager eating it straight from the jar, which felt like a win.

What To Serve It With

Here are real ways I’ve used this keto rhubarb jam in my kitchen that don’t involve toast or fancy brunch spreads.

• On cheese boards. Pair it with a sharp cheddar or brie. Rhubarb + cheese is oddly magical.

• In salad dressings. Mix with olive oil, vinegar, and mustard for a sweet-tart vinaigrette.

• In sandwiches. Use like you would a chutney with grilled chicken or leftover roast meat.

• In cocktails. A spoonful shaken with gin and lime juice = rhubarb jam gimlet.

• On ice cream. Keto vanilla ice cream with a dollop of this? Yes please.

Storage & Shelf Life

Here’s the deal: sugar is a preservative. Since this is sugar-free, treat it like fresh food.

• Fridge: Keeps about 2 weeks.

• Freezer: Lasts up to 6 months. Just use freezer-safe containers.

• Canned: If you use proper canning techniques, you can store sealed jars for a year in a cool, dark place.

Just don’t stick a used spoon back in the jar. Basic kitchen rules still apply.

Conclusion

If you’ve got rhubarb and you’re tired of crisps and pies, try this. Whether you’re following keto or just cutting back on sugar, this healthy rhubarb recipe sugar free is one of the best tricks to keep in your kitchen stash.

You can start with the classic keto rhubarb jam recipe, then tweak it into strawberry rhubarb jam canning versions, or even go wild with rhubarb jelly recipes that look like something out of a farmer’s market.

The best part? You know what’s in it. No weird ingredients. No guesswork. Just real, homemade strawberry rhubarb jam that actually tastes like fruit—not sugar.

Make it once, and you’ll never go back to the store-bought stuff. And trust me—next time you see rhubarb at the market, you’ll know exactly what to do with it.

Let the rhubarb take over your kitchen. It’s cheaper than therapy.

Print