This sugar-free jam with rhubarb, chia seeds, and stevia is a healthier alternative to your usual jam. It can be made using any other kind of fruit or berries.
Sugar-free rhubarb jam! Great! I make the normal sugar jam as well, but I find it great that it is possible to enjoy jam without sugar.
This recipe is so easy and versatile that you will probably end up making it regularly. All you need is a small amount of fruit or berries, some chia seeds, and a sweetener of choice, which, for me, is usually stevia.
See this amazing rhubarb chicken with honey; you will love it! Or make Sugar-Free Muesli.
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Recipe ingredients
Rhubarb: You will need a relatively small amount.
Stevia is a natural, zero-calorie sweetener that's much sweeter than sugar. For this sugar-free jam, I use powdered stevia - similar to icing sugar. It can be used 1:1 like sugar, but I usually add less because it's very sweet. With stevia, it's really about personal taste, so start with a small amount and add more if needed.
Chia seeds: They will help thicken the jam.
Variations
Alternative fruit: Rhubarb is not the only ingredient you can use to make this chia jam. You can also use strawberries or any other kind of berry, peaches, nectarines, or apricots, whatever you like, and whatever is in season.
Alternative sweeteners: If you are not into stevia or cannot find it, you can use another powdered sweetener like erythritol. Honey, agave, date, or maple syrup are also good substitutes. It's always used to taste. Start with one tablespoon and add more as necessary.
How to make sugar-free rhubarb jam?
Step #1: Cook the chopped rhubarb, orange, and lemon juice until most of the liquid has cooked off.
Step #2: Add chia seeds and cook until slightly thickened. Remove from the heat and add the sweetener.
How to store it?
Sugar-free rhubarb jam is not meant to be kept for long; regular sugar is a key element in preserving other jams, and there is no sugar here. If you make jam that keeps longer, check out Rhubarb and Strawberry Jam without Pectin.
Keep the rhubarb jam for one or two weeks tops in the refrigerator. Always make small amounts that can be consumed within this period of time.
If you want to make a larger batch, freeze the jam.
Sugar-Free Jam with Rhubarb
Ingredients
- 12.5 oz rhubarb Note 1
- 5 tablespoons freshly squeezed orange juice Note 2
- 1 tablespoon lemon juice
- 2 teaspoons chia seeds
- 1-2 tablespoons powdered stevia Note 3 and 4
Instructions
- Clean and chop the rhubarb.12.5 oz rhubarb
- Cook: Place into a small saucepan together with the orange juice or water and lemon juice. Bring to a boil and cook over medium heat, stirring, until the rhubarb is soft and most of the liquid has cooked off about 10 minutes.5 tablespoons freshly squeezed orange juice + 1 tablespoon lemon juice
- Thicken: Add the chia seeds, lower the heat, and stir for about 5 minutes until is is nicely thickened.2 teaspoons chia seeds
- Sweeten: Remove from the heat and stir in the stevia to taste.1-2 tablespoons powdered stevia
- Refrigerate: Transfer to a jar, let cool, cover, and keep in the refrigerator. It will keep for about 1 to 2 weeks.
Notes
- Other fruit: Strawberries, other kinds of berries, peaches, nectarine, apricots, and so on.
- Use water if you don't have any oranges in the house.
- I use powdered stevia, which can replace sugar 1:1. If using another brand, dose according to the packet's instructions and to taste. Start with a smaller amount and add more as needed.
- Alternative sweeteners: Erythritol, maple, date or agave syrup, or even honey. Always to taste.
Adina says
It is really good, especially if you prefer your jam to be a bit tart (which I do). ๐
Evi @ greenevi says
This sounds delicious! I've actually never tried any rhubarb jam in my life, but it sparked my interest now ๐
Adina says
Thank you, Chris. Nice for you to drop by.
Chris Scheuer says
How fun and delicious sounding! And such a creative combination of ingredients!