The art of sugar free jams is pretty simple. Just don’t use sugar! If the desired berries and fruit can be sautéed or mashed without cooking them first don’t bother cooking. Using the fruit raw will preserve all their natural sugars, cooking tend to make a lot of berries and fruit a little more acid than they would be fresh.
The easiest way to do sugar free jam is to mash the fruit or berries, add some chia seeds and wait for about 30 minutes. Raw rhubarb puree is not really a delight, it needs to be cooked as well as frozen raspberries (at least in Europe you have to to avoid noro or listeria which might hide in the berries). The acidness of these two helps to form a jam like thick and sticky consistency and no chia seeds are needed. But where with only raspberries there is absolutely no need to add any sweetener, rhubarb may require some. At least I wasn’t able to eat the jam naturally sweetened without a constant cringe on my face. A cringy face is not what I wan’t to have while (trying) to enjoy a slice of toast with butter and jam!
Even if rhubarb might call for some honey you don’t have to drop two cups of it in the pot while cooking the fruit, just a tablespoon (or two) is perfectly enough to make the jam nicely cringe free. Honey is what I used, for vegan version obviously go with maple syrup. I like to use honey because depending on the type of the chosen honey it’s possible to tweak the taste a little where maple syrup tastes pretty much the same every time.
I have a horrible history of eating raspberry jam straight out of the jar (standing in front of the fridge’s open door). That’s one of the reasons I had to give up white sugar in my life, and I’m not completely over with the habit yet so that’s pretty much the way this dear jam disappeared from our fridge. I did try to offer it to my kids first to be eaten on a toast but they refused. Because of rhubarb. They claim they don’t like it and refused to taste.. The normal story.
- 500 g rhubarb
- 100 g raspberries
- 1-2 tbsp honey or maple syrup if vegan
- Peel the rhubarb stalks and cut them in thin pieces.
- Put rhubarb and raspberries in a small pot and boil until the rhubarb is soft.
- Add honey and let to cool before serving.
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