Low-Carb Roasted Strawberry & Rhubarb Jam

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This deliciously sweet and tart sugar-free jam tastes like your favourite summer berry pie topping.

With the abundance of summer berries, it's hard to resist the temptation. Although berries can be part of a healthy low-carb diet, too many can spike your blood sugar just as much as any fruits. The problem with fresh berries is that they don't last long. You can either freeze them or you can make a tasty low-carb jam like this one and keep it in the fridge for a week.

If you haven't tried roasting strawberries with rhubarb and spices, you are in for a treat. If you are not a fan of rhubarb, try our low-carb Roasted Strawberry & Basil Chia Jam — it is in my humble opinion the best strawberry jam I've tried.

Unlike most of the low-carb jams on my blog, there are no chia seeds in this jam recipe. Although you could add a tablespoon or two of chia seeds, they are not needed as the jam gets thick even without them.

I used brown sugar substitute as it adds a slight caramel-like sweetness that further enhances the flavour of roasted strawberries. If you don't have brown sugar substitute, feel free to use liquid stevia or any low-carb sweeteners from this list. Enjoy!

Does Organic Matter?

According to EGW's 2019 report, strawberries have the highest levels of pesticide residues and you should always get them organic.

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

Ingredients (makes about 1 ¹/₂ cups/ 340 g/ 12 oz)

• 225 g strawberries, hulled (8 oz)
• 225 g rhubarb, sliced (8 oz)
• ¹/₄ cup granulated Sukrin Gold, Erythritol or Swerve (40 g/ 1.4 oz)
• 1 tbsp water (15 ml)
• ¹/₂ tsp vanilla powder or 1 ¹/₂ tsp sugar-free vanilla extract
• ¹/₂ tsp ginger powder
• ¹/₂ tsp cinnamon

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve only the large strawberries (you can keep the small strawberries whole). Slice the rhubarb.
2. Place the strawberries and rhubarb on a baking sheet lined with strong parchment paper.
3. Drizzle with water, sprinkle with the sweetener, vanilla, ginger and cinnamon powder.
4. Place in the oven and bake for about 15 minutes. Mix half way through. Remove from the oven and place on a cooling rack for 5 minutes.
5. Place the roasted strawberries and rhubarb together with all of the juices in a mixing bowl.
6. Use a fork to mash some of the fruits but do not mash until smooth — keep it chunky.
7. Refrigerate for up to a week. Eat with full-fat yogurt, coconut yogurt or just like any jam spread on a slice of keto bread. This sugar-free roasted strawberry and rhubarb jam is also great for making breakfast smoothies!

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

Net carbs	Protein	Fat	Calories
Strawberries, fresh
0.8 g	0.1 g	0 g	4 kcal
Rhubarb, raw
0.4 g	0.1 g	0 g	3 kcal
Sukrin Gold, brown sugar substitute
0.1 g	0 g	0 g	0 kcal
Water, still
0 g	0 g	0 g	0 kcal
Vanilla extract, powder (vanilla bean)
0 g	0 g	0 g	0 kcal
Ginger (ground, dried), spices
0 g	0 g	0 g	0 kcal
Cinnamon, spices
0 g	0 g	0 g	0 kcal
Total per serving, tbsp/ 20 g/ 0.7 oz
1.2 g	0.2 g	0.1 g	8 kcal

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