I was in line at a farm market thinking about what other flavour combinations work with rhubarb other than strawberry. A guy in front of me turned around and extolled the virtues of blueberry rhubarb jam. His enthusiasm was infectious so I set about creating a keto-friendly blueberry rhubarb jam, "a bluebarb" jam, if you will. This is that recipe.
Keto Blueberry Rhubarb Jam Recipe
- 3 cups rhubarb, diced
- 1½ cups blueberries
- 1½ tablespoons erithrytol, powdered in a spice/coffee grinder
- ½ teaspoon liquid stevia, or to taste
- Juice and zest of 1 lemon
Add the rhubarb, blueberries, sweeteners, lemon zest and lemon juice to a large pot, stir to combine. Allow to macerate for 30 minutes to overnight. Sterilize jars and lids.
Bring the pot with the fruit to a boil over medium-high heat and boil hard for 10-15 minutes or until you reached the setting point, stirring occasionally. At the setting point, the foam will have subsided and the bubbles will get larger. Remove from heat and allow to cool to room temperature.
Spoon the jam into jars then can them according to instructions or simply seal it up and store in the fridge. Serve over keto vanilla ice cream, high-fat yogurt, or toast made from keto bread.
Did you make this keto blueberry rhubarb jam recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)