Whole30 Homemade Rhubarb Jam
Brighten up your morning routine with this Whole30 Homemade Rhubarb Jam, a naturally sweetened, guilt-free spread perfect for those embracing a clean-eating lifestyle. Crafted with fresh, tart rhubarb and sweetened with pitted dates, this jam delivers a refined sugar-free indulgence balanced with a hint of lemon, a splash of vanilla, and aromatic ground cinnamon. Ready in just 40 minutes, this easy, paleo-friendly recipe offers a velvety-smooth or delightfully rustic texture, depending on your preference. Enjoy it on roasted sweet potatoes, swirled into coconut yogurt, or as a tangy topping for grilled proteins. With its bold flavors and wholesome ingredients, this homemade rhubarb jam is a delicious, nutritious treat that fits seamlessly into your Whole30 meal plan.
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Ingredients
- 4 cups chopped fresh rhubarb
- 1 cup pitted and chopped dates
- 1 cup water
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
Directions
Step 1
In a medium saucepan, combine the chopped rhubarb, pitted and chopped dates, and water. Stir well to combine.
Step 2
Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to prevent sticking.
Step 3
Once simmering, reduce the heat to low and cover the saucepan. Allow the mixture to cook for about 15-20 minutes, or until the rhubarb is soft and the dates have dissolved, stirring occasionally.
Step 4
Remove the lid and add the lemon juice, vanilla extract, and ground cinnamon to the saucepan. Stir to combine all the ingredients.
Step 5
Continue to cook uncovered for an additional 10 minutes, stirring frequently, until the mixture has thickened to your desired consistency.
Step 6
Once thickened, remove the jam from heat and let it cool slightly.
Step 7
Using an immersion blender or food processor, puree the mixture until smooth, or leave it slightly chunky for a more rustic texture.
Step 8
Transfer the jam into a clean, airtight jar. Allow it to cool completely before sealing the jar.
Step 9
Store the rhubarb jam in the refrigerator for up to two weeks, or freeze for longer storage.
Nutrition Facts
| Serving size | (968.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 577.0 |
| Total Fat 1.5g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31.0mg | 0% |
| Total Carbohydrate 147.9g | 0% |
| Dietary Fiber 21.1g | 0% |
| Total Sugars 113.6g | |
| Protein 7.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 590.9mg | 0% |
| Iron 2.7mg | 0% |
| Potassium 2695.1mg | 0% |
Source of Calories