Low-Carb Strawberry & Rhubarb Jam

by KetoDietApp.com

Step 1Wash 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.

Step 2Slice 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.

Step 3Add stevia and mix in well.

Step 4Add 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.

Step 5Otherwise, transfer into a glass jar, let it cool down, seal and keep refrigerated. Use within 5-7 days or preserve for longer.

Step 6Use just like any jam and serve with full-fat yogurt, sour cream, coconut cream, or add to any baked keto cakes as topping.