You'll also find this recipe on page 128 of the Keto & Spice Cookbook.
Rhubarb & Blackcurrant Jam
To prepare the rhubarb, trim the leaves first. Never eat the leaves of rhubarb as they have toxic levels of oxalic acid. Wash the stalks and cut off the leaves near the base.
Cut the rhubarb into small chunks (2-3 cm) and place in a saucepan with the blackcurrants and water. Heat over a medium / high heat.
Bring to the boil and reduce the heat to low.
Add the sweetener (adjust to taste) and chia seeds.
Simmer the fruit for around 15-20 minutes, ensuring you don't let the mix dry out.
The mix will thicken as it cools. taste and add more sweetener if required.
For a smoother jam, use a hand blender to puree the fruit or mash it with a fork.
Once cooled, store in the fridge.
Nutrition per serving
Calories 16, Carbs (net) 1 grams, Protein 0.4 grams, Fat 0.3 grams