I recently read an article by a chef who extolled the virtues of pairing rhubarb with Saskatoon berries (aka, June berries, service berries). This proved to be true after making this rhubarb Saskatoon berry jam recipe.
Keto Rhubarb Saskatoon Berry Jam Recipe
Ingredients:
- 4 cups rhubarb, diced
- 1½ cups saskatoon berries
- 2 tablespoons Lakanto granulated monk fruit sweetener
- Juice and zest of 1 lemon
Directions:
Add the rhubarb, Saskatoon berries, sweetener, lemon zest and lemon juice to a large pot, stir to combine. Allow to macerate for 30 minutes to overnight. If using frozen, go for at least 2 hours. 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 rhubarb Saskatoon berry 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! :)
