Rhubarb & Lavender Jam (Sugar-free)

Name: Rhubarb & Lavender Jam (Sugar-free)
Prep time: 3 min
Cook time: 35 min
Total time: 38 min
Yield: Makes ~7 servings
Ingredients: 6 cups prepared rhubarb, chopped; 1½ cups water or juice; 5–7 sprigs of lavender; 2 tbsp lemon juice; Zest of 1 lemon; 4 tbsp gelatin (or 1–2 tsp agar-agar, or 1 tbsp pectin); 1 g stevia

Low GI Sauce Sugar-freeGluten-freeDairy-free

Prep3 min + 30 min steeping

Cook35 min

Makes ~7 servings

GI~20 · Low

Why it's Low GI

Rhubarb is naturally very low in sugar, and stevia replaces it entirely — stevia even has mild preservative properties. A fragrant, low-GI jam for spooning over yogurt or wholegrain toast.

Method

Tap a step when it's done.

Mix the rhubarb with the lavender flowers, lemon juice and zest, and leave to steep for 30 minutes.
Bloom the gelatin in a little water.
Bring the remaining water to the boil, then add the gelatin and the rhubarb-lavender mixture.
Cook until the stems soften and the liquid thickens, about 30 minutes.
Remove from the heat and stir in the stevia.
Cool slightly, then pour into sterilised jars.

Nutrition

Per serving (est.): ~35 kcal · Carbs 5 g · Fat 0 g · Protein 3 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.

Tip

Rhubarb is best in spring — before mid-June the stems are tender; later they turn dry and fibrous. Use agar or pectin instead of gelatin for a vegetarian jam.

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GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.