Sugar-free Strawberry Rhubarb Jam

Directions

1. 1

   Cut strawberries and rhubarb into 1/2 inch pieces.

2. 2

   In a medium saucepan, combine chopped strawberries, chopped rhubarb, lemon juice, lemon zest, sugar free sweetener and sea salt.

3. 3

   Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer. Stir occasionally and let it cook until the fruit is soft and the mixture starts to thicken, about 20-25 minutes.

4. 4

   Remove the pan from heat and let the jam cool to room temperature. Transfer the jam to a sterilized jar and store it in the refrigerator for up to 2 weeks.