BY CHEF VANESSA MUSSI
The secret to keto jams is to not use the same amount of sugar used in traditional jams. If you use a lot of Lakanto sweetener or any erythritol monk fruit sweetener blends, it will crystalize. If you always use seasonal fruit, it is cheaper and tastes so much better. If you use frozen fruit do not thaw, but use directly. Always use a non-reactive pot such as Le Creuset or any stainless steel casserole dish; aluminium will react with the fruit and acidity of the lemon juice.