See how to make fresh berry and rhubarb jam. Read the full recipe after the video. Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool.
This recipe for Berry Rhubarb Jam is exactly what your summer has been missing! It makes a great topping for low carb ice creams, bagels or even for a low carb PB & J! Saved! In a large sauce pan, with a lid, combine the rhubarb, berries and vanilla. Cook on medium heat, stirring frequently.
Directions. Combine the rhubarb, sugar and blueberry pie filling in a large pot. Bring to a rolling boil over medium-high heat, and boil for 10 minutes longer. Stir in dry gelatin mix until dissolved. Transfer to sterile jars or freezer tubs, and cool. Freeze any jam you don't intend to use right away.
This rhubarb jam is a wonderful condiment to make this spring! Low carb, keto, and sugar free recipe. Macerate the rhubarb by placing it in a bowl, covering it with granular sweetener, then leaving overnight. By the morning, a syrup will have formed.