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Sugar Free Strawberry Rhubarb Jam is delicious with no added sugar and no pectin. Great companion for breakfast, snacks, and afternoon tea.
I love rhubarb season. I can make so many recipes with this fruit like my Apple and Rhubarb Crumble Pie, jams or jelly, cakes, pies, cocktails, tart, muffins, chutney, sorbets, ice cream, and more.
The first time I tried Rhubarb was about 5 years ago. I asked my husband when we went to the grocery store, what is that weird red celery and he laughs and said “that is rhubarb we used to have in the garden when I was growing up. It is sour so you cook it with fruits like strawberries or apples and make jams, pies, etc. I like it”.
I decided to give it a go, and it was well worth it. It was heaven in my mouth. I love sour fruits so even better. Therefore, when spring arrives, rhubarb is one of the things I look forward to.
Why Sugar Free Strawberry Rhubarb Jam?
As you may know from my previous post, 10 REASONS TO GIVE UP SUGAR AND HOW. I don’t use refined white sugar although I use coconut sugar now and then. However, I mainly sweeten my recipes with a blend of erythritol, allulose, stevia and inulin. Why? Because I think they complement each other well making the perfect sweetener, also because all are made from natural sources.
Traditional jam recipes call for an insanely huge amount of sugar, that even though I have a sweet tooth it is excessive. In addition, strawberries have naturally considerable amount of fructose so, why ruin it? Right?
Jam with no pectin but gelatin?
Well, honestly, I couldn’t find pectin in the supermarket and I thought, I want to make this jam and gelatine may have the same effect so I tried. And the results were pretty good, although it is not a super thick consistency for me it is perfect. Because I like jelly/jam more on the runny side rather than thick and clumpy. But I promise to make an update in any case if I make a version of this Sugar Free Strawberry Rhubarb Jam with pectin.
It is as well to say that fruits, in general, have pectin that gets activated by the citric acid found in lemon or lime. Although, strawberries are low in pectin before I add the gelatine the jam was slightly thick like a sauce.
For how long should you cook your Rhubarb Strawberry jam?
I have read many recipes that state you need to cook the jam to thicken for 45min to an hour. Honestly, I don’t have time for that, this is a quick jam recipe, it just requires 10 to 15 min until strawberries are all mashed and smooth as well as the rhubarb. And voila! Cool it down, store it in the fridge and enjoy!
Storing the jam
As this is a small batch, literally fills up a 500ml mason jar, just store it in your fridge in an airtight container. It will last up to 3 weeks or less depend on how fast you eat it.
How can you enjoy this amazing Sugar Free Strawberry Rhubarb Jam?
It is perfect to lather over my hot cross buns, Pumpkin waffles, cinnamon and raisin bread, chocolate pancakes, or plain scones with cream. You can also, for example, fill up muffins, cupcakes with it or try it over cheesecake mmm delicious. Top yogurts, overnight oats, baked oats, warm oatmeal, ice cream and more.
Ok, Let’s cook some jam!
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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SUGAR FREE STRAWBERRY RHUBARB JAM – NO PECTINCourse: Breakfast, Recipes, SnackDifficulty: Easy
Easy and fast sugar-free strawberry rhubarb jam in only 15min made with no pectin but gelatine. Small batch homemade jam no canning required.
250g Rhubarb, cleaned and chopped into chunks
250g Strawberries, cleaned, hulled and cut in halves
1 tbsp lemon juice or ½ tbsp citric acid
1 tbsp water
1 packet/satchel stevia powder Sweetleaf
½ tsp stevia liquid (optional)
1 tsp vanilla extract
½ tsp cinnamon ground
- Place all the ingredients in a medium pan but the gelatine. Stir and combine.
- Turn on the heat until boiling, reduce the heat to medium-low and cook for 10min, stirring constantly helping to mash the fruit with a spatula or potato masher until there are no clumps.
- Remove from the heat.
- Mix the gelatine powder with 1 or 2 tbsp of hot water and mix until fully dissolve, and add to the jam and mix for a few minutes until no clumps are visible,
- Transfer to a heat-proof jar with a lid. Leave to cool down completely to room temperature before storing in the fridge, about 2 hours.
- Let it set in the fridge for at least 3 hours or overnight.
- * Add more if you need it to, to fulfill your sweet tooth. Also, depending on the brand of sweetener you might need to use more or less.
- ** If you like thicker consistency use double the amount of gelatine.
39 servings per container
- Amount Per ServingCalories3.94
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Sugars 0.46g
- Protein 0.17g 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.