Strawberry Rhubarb Jam, THM FP, Keto, Sugar-free

This sweet flavorful jam combines two of the earliest garden yields, strawberries and rhubarb. Adding rhubarb to this jam enhances the flavor and texture.

There are different kinds of rhubarb but my favorite is the deep Crimson Red Rhubarb. It has a sweeter taste, ruby red stalks, and I love it.

This jam brings back so many memories of grandma’s garden and the rows of Rhubarb or pie plants growing along its edge.

Strawberry plants have always had a special place in my garden. My children also picked berries for a produce farmers for years. These berries pictured below was the first time I picked such huge ones at a you-pick patch. These are called Valley Sunset, have a good flavor and are huge as you can see by the quart boxes they are in.

Strawberry Rhubarb Jam, THM FP, Keto, Sugar-free

  • 3 1/2 cups diced rhubarb
  • 2/3 cup water, divided
  • 2 tablespoons unflavored gelatin
  • 5 cups quartered strawberries or 3 cups crushed strawberries
  • 1 cup THM Gentle Sweet
  • 6 8-ounce canning jars with lids and rings
  • In a sauce pan combine rhubarb and 1/3 cup water. Cook over medium heat until rhubarb is tender. Soften unflavored gelatin in remaining 1/3 cup water. Add crushed strawberries and Gentle Sweet. Bring to a gentle boil. Whisk in softened gelatin. Cook for one minutes. Ladle into 6 jelly jars. Wipe tops of jars clean. Add lids and rings. Place jars in water bath canner with 1 inch of water covering the top of the jars. Bring water to a gentle boil, reduce heat to just a simmer for 5 minutes. Turn of heat and remove jars from canner. Cool completely. When jars are totally cooled–check lids for seal. Store in a cool dark place. 6 8-ounce jars
  • This jam can also be frozen without canning.

When you use unflavored gelatin it needs to bloom in cold water before it is added to hot liquid. Here is is ready to add to the hot jam.

Doesn’t this jam look great! I do not like large chunks of berries in my jam so I blend them smooth. Here the jam is ready to be ladled into jars.

Here is the jam in a kettle getting water-bathed. I use a large stainless kettle to can jam. There is an inch of water covering the jars.

Here the jars are setting on a rack cooling. Doesn’t this jam look wonderful!

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Strawberry Rhubarb Jam, THM FP, Sugar-free, Keto

Course Side Dish
Cuisine American
Author Glenda Groff

Ingredients

  • 3 1/2 cups diced rhubarb
  • 2/3 cup water divided
  • 2 tablespoons unflavored gelatin
  • 5 cups quartered strawberries or 3 cups crushed strawberries
  • 1 cup THM Gentle Sweet
  • 6 8- ounce canning jars with lids and rings

Instructions

  1. In a sauce pan combine rhubarb and 1/3 cup water. Cook over medium heat until rhubarb is tender. Soften unflavored gelatin in remaining 1/3 cup water. Add crushed strawberries and Gentle Sweet. Bring to a gentle boil. Whisk in softened gelatin. Cook for one minutes. Ladle into 6 jelly jars. Wipe tops of jars clean. Add lids and rings. Place jars in water bath canning with 1 inch of water covering the top of the jars. Bring water to a gentle boil, reduce heat to just a simmer for 5 minutes. Turn of heat and remove jars from canner. Cool completely. When jars are totally cooled–check lids for seal. Store in a cool dark place. 6 8-ounce jars
  2. This jam can also be frozen without canning.

You will find many more sourdough recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

Triple Berry Jam
https://aroundthefamilytableblog.com/2019/06/18/triple-berry-jam-thm-fp/

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2 thoughts on “Strawberry Rhubarb Jam, THM FP, Keto, Sugar-free

  1. Hi Glenda! Could I do the same recipe but with only peaches? We have dogs so I don’t keep xylitol in the house and I prefer to use a water bath rather than make freezer jam. Thank you!

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