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.
Today's sugar-free jam recipe is made with rhubarb. Rhubarb is in season now and I seem to be making something containing rhubarb every couple of days or so. See this amazing rhubarb chicken with honey; you will love it!
But 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.
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What is stevia?
Stevia is a plant that has been used as a sweetener for centuries.
Although it is 200-300 times sweeter than sugar, it has so few calories that it is considered to be a “zero-calorie” ingredient and is a great alternative for people trying to avoid sugar.
Stevia sweeteners are found in products like Trevia, Splenda, Pure Via, or Enliten.
To make this sugar-free jam, I use a powdered form of stevia that looks like icing sugar. It can replace sugar 1 to 1. However, I find it very sweet, so I usually use even less than recommended.
I think when it comes to stevia, it is all about your own taste.
When making this rhubarb chia jam, start with a little sweetener and add more only if you consider it necessary.
Alternative sweeteners
If you are not into stevia or cannot find it, you can use another powdered sweetener like erythritol. It is also very good, but so much more expensive.
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?
All you have to do is cook the berries or chopped fruit for about 10-15 minutes so that they soften. Add the chia seeds and the stevia and stir shortly. Let cool and refrigerate.
How to store rhubarb chia jam?
Sugar-free 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.
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/ 350 g
- 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). 🙂
Evi @ greenevi says
This sounds delicious! I've actually never tried any rhubarb jam in my life, but it sparked my interest now 😉
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!