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Low-Carb Strawberry & Rhubarb Jam

4.5 stars, average of 91 ratings

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I was searching for a recipe for home-made jam and found this amazing, simple & extra quick recipe at using wild blueberries and chia seeds for home-made jam!

I knew  chia seeds could be used in smoothies or baking, but I had no idea I could use it in jams. It works amazingly well as a thickener and adds no extra carbs. Almost all carbs in chia seeds come from fiber and there are many health benefits: chia seeds are a good source of omega 3 fatty acids, antioxidants, vitamins and minerals.

Once you make this sugar-free jam, make sure to also check out my Strawberry & Rhubarb Parfait (6.7 g net carbs) and Strawberry & Rhubarb Panna Cotta (5.6 g net carbs)!

Hands-on Overall

Serving size 1 tbsp/ 20 g/ 0.7 oz

Allergy information for Low-Carb Strawberry & Rhubarb Jam

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, 1 tbsp/ 20 g/ 0.7 oz)

Net carbs0.9 grams
Protein0.4 grams
Fat0.4 grams
Calories10 kcal
Calories from carbs 43%, protein 17%, fat 40%
Total carbs1.7 gramsFiber0.8 gramsSugars0.6 gramsSaturated fat0 gramsSodium1 mg(0% RDA)Magnesium3 mg(1% RDA)Potassium44 mg(2% EMR)

Ingredients per jar (makes about 320 g/ 11.3 oz)


  1. Wash and clean the rhubarb and strawberries. For bright red jam, I used pink rhubarb but if you use green rhubarb, the jam will be dark orange.
    Low-Carb Strawberry & Rhubarb Jam
  2. Slice them into medium-small pieces and place them in a small pan. Add water and bring to boil over medium heat. When the fruit starts to get soft, remove from the heat and mash with a fork into desired consistency.
    Low-Carb Strawberry & Rhubarb Jam
  3. Add stevia and mix in well. Low-Carb Strawberry & Rhubarb Jam
  4. Add chia seeds, ground ginger, cinnamon and mix well. If you are using the jam straight away, leave to rest for 15-20 minutes until it becomes jellied and firm. Mix before using.
    Low-Carb Strawberry & Rhubarb Jam
  5. Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days or preserve for longer. Low-Carb Strawberry & Rhubarb Jam
  6. Use just like any jam and serve with full-fat yogurt, sour cream, coconut cream, or add to any baked keto cakes as topping. Low-Carb Strawberry & Rhubarb Jam

Ingredient nutritional breakdown (per serving, 1 tbsp/ 20 g/ 0.7 oz)

Net carbsProteinFatCalories
Rhubarb, raw
0.3 g0.1 g0 g2 kcal
Strawberries, fresh
0.5 g0.1 g0 g3 kcal
Cinnamon, spices
0 g0 g0 g0 kcal
Ginger (ground, dried), spices
0 g0 g0 g0 kcal
Chia seeds
0.1 g0.2 g0.3 g5 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Water, still
0 g0 g0 g0 kcal
Total per serving, 1 tbsp/ 20 g/ 0.7 oz
0.9 g0.4 g0.4 g10 kcal

Low-Carb Strawberry & Rhubarb Jam

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Let us know what you think, rate this recipe!

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Comments (27)

I cooked my Rhubarb in a knob of butter to stop it sticking to the pan and let the rhubarb cook in its own juices. I used a vanilla stevia which is I think it slightly too strong for the recipe. I will use as topping to Greek yoghurt tomorrow and hopefully that will reduce intensity of stevia.  

I think butter instantly makes it tastier too! 😊 Vanilla stevia is quite strong tasting so I usually use the clear/unflavoured type.

I am so happy to have found you! Your recipes are amazing! All the fruity puddings that I love so much I can now have again on my keto diet, thank you!!

Thank you Jacqueline!

Who could I contact, to see if I could can and seal this recipe for low carb Strawberry Rhubarb Jam? Thanks Kathleen

Hi Kathleen, you can preserve this recipe using the canning method, especially if making a large batch.

Fantastic! I mixed liquid stevia, powdered stevia and powdered Swerve. Absolutely delicious! Thank you so much!

My family doesn’t like the way the little chia seeds feel, would it do the same thing for the jam if I used ground chia seeds?

You could use either but I personally prefer whole. Ground chia seeds may make the jam bitter and the texture slimy. What you could do instead is to use a little gelatin (about 1/2 to 1 teaspoon).

Hi. I hate to say it, but... I very much dislike rhubarb. Lol. Can I just add more strawberries or would that add too much carbs?
Thank you

Absolutely! this will work with any berries:

Weird why is your chia seeds white? mine are dark black

There are white and dark chia seeds 😊

Thank you! This is a fantastic recipe! ❤️

Sounds GREAT!  Prior to banting used chia seeds n fruit with sugar.  Must do this soon.  Thanx Jo P.

Hi Martina! Can't wait to try this! Thank you

Thank you! I hope you like it 😊

Me again! I can't stop raving!! I've made this recipe a few times. The last time I mixed a frozen berry mix from Costco. I just calculated the macros on My Fitness Pal and came up with 3g total carbs per Tbsp, and 1.2g of net carbs. 👏🏼

Awesome! 😊

Could you do this as a freezer jam without the water bath method? My garden is full of rhubarb for the first time. First year it really produced.

Hi Liz, yes you can skip the water bath and freeze it too 😊

Can you can this in a water bath and perserve it for shelf life?

Yes, you can preserve it in a water bath - it works too 😊 The rhubarb will keep it fresh for longer (in the fridge) due to its high acidity but not for months. I usually make 3-4 jars and leave one in the fridge, while preserving the rest of them.

What is a water bath and how do I do that to preserve?

I don't have a guide on my blog but if you google "how to preserve jam", you'll find detailed information.

I simply love tart fruits like rhubarb and gooseberries.

I used it for strawberry & rhubarb bars (still in the queue of recipes to be posted) 😊