Berry Rhubarb Jam Keto No Sugar Added Food

HOW TO MAKE THE MOST AMAZING RHUBARB JAM WITHOUT SUGAR

Steps:

• Step 1: Add 6 cups of chopped rhubarb to a pot with 1/2 cup of water. Cook it down until you can smash the rhubarb with the back of a spoon. Once your rhubarb reaches this stage, smush it all and take it off the heat. It only took my rhubarb 3 minutes on medium-high heat. Step 2: Measure out your crushed rhubarb to make sure you have 4 cups and put it back in the pan. Add your 1 cup of Erythritol and 1/2 cup of Splenda and the pat of butter. Put the pan back on the heat and bring to a rolling boil. Step 3: Add the pectin when your rhubarb is at a rolling boil and start a timer for 2 minutes. When the timer stops, remove from the heat. Step 4: Use a jar funnel (these things make filling canning jars a breeze) and a ladle and fill your sterilized mason jars Step 5: Cooling and Storing Your Rhubarb Jam Add the lids and set aside to cool. Once your jars are cool, you can put them in the fridge, or toss in the freezer for a later date.

BERRY RHUBARB JAM | KETO, NO SUGAR ADDED

Steps:

• In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Cook on medium heat, stirring frequently.
• After the fruit has begun to soften and has released some of it's juice, turn the heat down to low and continue to cook for another 30-40 minutes until all the fruit is tender and easily mashed with a fork. Remove from heat
• Using an immersion blender for a smoother jam, or a potato masher for a chunkier jam, carefully mash the fruit. ***The mixture will be hot, so use extreme caution!***
• Once the fruit has reached your desired consistency, sprinkle the gelatin on top. Mix it into the fruit using the immersion blender or a whisk.
• Add liquid stevia to taste.
• Allow the mixture to cool some, then transfer to storage containers with tight lid. Place the containers in the fridge, only loosely covered for 12-24 hours, or until fully set. Store extra jam in the fridge until ready to use.

FRESH BLUEBERRY RHUBARB JAM

Steps:

• Place the sugar and cassis in a large (8-by-4-inch) heavy-bottomed saucepan. Add the rhubarb, blueberries, apple, and lemon zest and toss well to coat the fruit with the cassis and sugar. Cover the pot and cook over medium heat for 5 to 10 minutes, until there is a lot of liquid and it comes to a full boil. Lower the heat and cook uncovered at a low boil for 35 to 40 minutes, stirring occasionally, until the fruit has disintegrated and the mixture has thickened. (I test a little by putting some jam in a dish in the freezer to check the consistency when it cools.) If necessary, cook for another 5 minutes. Set aside to cool, then refrigerate.

TRIPLE BERRY JAM, NO SUGAR ADDED

Steps:

• Mash berries by hand or use the food processor to make 4 cups of berry pulp (or just use your thawed frozen berries) Stir in pectin and let mixture stand for 10 minutes, stirring frequently Transfer to a large saucepan.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook and stir for 1 minute more.
• Remove from heat and stir in Equal (or splenda).
• Skim off foam, if necessary.
• Immediately fill hot jars leaving 1/2 inch headspace.
• Seal with lids and rings and let stand at room temperature for several hours.
• Jars should seal on their own, if they don't seal, use these first.
• Keeps 2 Weeks in the fridge, or 3 Mos in the freezer.
• You can also use plastic freezer containers for this.