Keto Rhubarb Jam Recipe
This keto rhubarb jam is tart, sweet, and completely sugar free. It’s quick to make, freezer-friendly, and perfect for low-carb breakfasts, healthy dinner recipes, or as a unique homemade gift. No pectin needed. Works great with strawberries, apples, or raspberries, too!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Makes about 2 cups 1x
- Category: Jam / Condiment
- Method: Stovetop
- Cuisine: American, Keto, Low-Carb
Ingredients
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4 cups chopped rhubarb (about 1 lb)
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½ cup water
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½ cup powdered erythritol or monk fruit sweetener (adjust to taste)
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1 tsp lemon juice
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½ tsp vanilla extract (optional)
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Pinch of salt
Optional Add-ins:
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1 cup chopped strawberries, raspberries, or 1 diced apple
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Zest of 1 lemon or orange
Instructions
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Add chopped rhubarb, water, lemon juice, and sweetener to a saucepan.
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Cook over medium heat, stirring often, for 15–20 minutes until rhubarb breaks down.
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Taste and adjust sweetness. Add vanilla and a pinch of salt.
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Let cool slightly, then pour into clean jars.
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Store in the fridge for up to 2 weeks or freeze for longer storage.
Notes
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For a smoother texture like jelly, blend or strain the jam before jarring.
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To make this into a canning recipe, use sterilized jars and water bath process for 10 minutes.
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Add strawberries for classic strawberry rhubarb jam or apples for a subtle twist.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10 Sugar: 0g Sodium: 10mg Fat: 0g Saturated Fat: 0g Unsaturated Fat: 0g Trans Fat: 0g Carbohydrates: 2g Fiber: 1g Protein: 0g Cholesterol: 0mg
Find it online: https://www.wellnesswarrior.org/keto-rhubarb-jam/