I'm harvesting both apples (yellow transparent) and rhubarb this week. I have to do something with them. So this is what I did this time.
This made two pints, with none left over.
Ingredients:
3 cups (ish) diced rhubarb
3 cups (ish) diced peeled apples
1 cup (ish) monk-fruit sweetener
½ cup water
½ tablespoon (ish) ground cinnamon
2 TBSP (ish) sugar free pectin
Instructions:
• Mix rhubarb, apples, sugar, water, and cinnamon together in a large saucepan; bring to a boil.
• Cook over medium heat until fruit is soft, about 20 minutes.
• Stir in pectin; boil for 5 minutes.
• Load into pint (or half pint) jars. Add lids & rings.
• Process in boiling water bath for 10 minutes unless you'll be keeping it refrigerated. (Comment: I did not take the time for that with only two pints, though the lids sealed on their own; I will keep these refrigerated.)
I don't love a sugar-forward jam or sauce. This still has a bit of zing from the rhubarb, and I can still taste both rhubarb and apples.
Note that the resulting jam (or sauce if you didn't use enough pectin or boil it long enough) can be chunky, if you want. I did. So I made ½" chunks of both apple & rhubarb. The apple chunks lasted better than the rhubarb chunks.
I had an AI calculate the nutrition information:
Nutrient Entire Batch Per 1 Tbsp (64 servings)
Calories ~395 kcal ~6 kcal
Carbohydrates ~108 g ~1.7 g
Fiber ~27 g ~0.4 g
Net Carbs ~81 g ~1.3 g
Total Sugars ~61 g ~1.0 g
Protein ~4.7 g <0.1 g
Fat ~1.6 g 0 g
Sodium ~5–15 mg ~0 mg
Notes
Nearly all of the sugar comes naturally from the apples and rhubarb.
The monk fruit sweetener contributes essentially no calories or sugar.
The pectin adds a small amount of carbohydrate and fiber but very few calories.
At about 6 calories and 1.3 g net carbs per tablespoon, this is a relatively light fruit spread. It would work well as a topping for yogurt, oatmeal, pancakes, or toast if you're looking to keep calories and added sugars low.
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