Aunt Rocky’s Strawberry Rhubarb Sauce or Jam (Sugar Free)

Put rhubarb, strawberries and water in a medium saucepan. Slowly sprinkle gelatin over the top to avoid clumping. Bring to a simmer (just below a bubbly boil), and stir well.

Add erythritol and allspice. Continue simmering and stirring until erythritol completely dissolves. Allow to simmer until the rhubarb is very soft, about 5–10 minutes. Use a stick blender or carefully transfer hot mixture to a regular blender. Blend until smooth (this step can be omitted for a chunky jam).

Pour into jars, and allow to cool completely on a wire rack. Cover and refrigerate or freeze.

Yields 3 half-pints (3 cups) or 12 servings of about 1/4 cup each.

Notes:
1. Use 1 teaspoon gelatin powder for a sauce, and 2 teaspoons to make jam. The rest of the recipe is the same. The sauce is delicious over ice cream, swirled into plain yogurt, or drizzled over pound cake. It can also be used as a salad dressing with a little olive oil added.
2. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries. Sugar alcohols and liquid Sucralose are excluded from nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.
3. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each 1/4 cup serving: Calories 8, Total Fat 0 g, Sodium 2 mg, Potassium 41 mg, Total Carbohydrate 2 g, Dietary Fiber 0 g, Net Carbs 2 g, Sugars 1 g, Protein 0 g.

© May 15, 2018 Roxana Lopez for Aunt Rocky’s