Sugar-Free Jam with Rhubarb
Sugar-free jam with rhubarb, chia seeds, and stevia, a healthier jam or spread perfect for breakfast. Try it with other fruit or berries.
Servings: 1 jar
Calories: 150kcal
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.
Nutrition
Serving: 1whole jar | Calories: 150kcal | Carbohydrates: 49g | Protein: 5g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 20mg | Fiber: 9g | Sugar: 11g