Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Tangy, sweet and very tasty on toast or cakes, and enjoyed by my whole family.

Makes: 2 cups

Prep time: 10 mins

Cooking time: 10 mins


  • 1 bunch rhubarb, cut into 2cm pieces)
    1 cup frozen cherries
    2 tbsp natvia, or honey
    juice of 1/2 a lemon
    2 tbsp chia seeds


  • Place rhubarb, cherries, natvia or honey and lemon juice into saucepan (or thermomix), and bring to the boil.
    Simmer for 10 minutes while stirring continuously.
    Blend into puree, (or leave slightly chunky if preferred).
    Stir in chia seeds, and pour into glass jars to cool. (Chia seeds take 1-2 hours to thicken)
    Keep refrigerated


I enjoy this when I want a sweet fix, without the nasties.

This is the jam I use for making my Black Forest Cake.


One response to “CHERRY AND RHUBARB JAM”

  1. […] quantity Cherry and Rhubarb Jam, 1 cup natvia or glucose/dextrose powder 2 cups shredded coconut (unsweetened) 1 cup cacao powder 1 […]

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