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.
Wendy, I suggest using a recipe with pectin and using Pomona’s Universal Pectin which does not require a high sugar content to jell. I’m making ginger pear jam. I plan to substitute 50-75% of the sugar in the recipe with the golden variety Lakanto. Then hot water bath process for 10 minutes. Best wishes!
I am looking to make jelly/jam and want to hot water bath them to keep them long-term. Any suggestions?
Any suggestions for substituting sugar with erythritol and munk fruit in freezer jam recipes where the jam is not cooked?
I make delicious raspberry jam using frozen raspberries and Lakanto baking sugar. I use more than this recipe, adjusting by taste. I simply cook it down till it is thick then refrigerate. It doesn’t crystallize at all.
Do you/can you powder the sweetener before making the jam? I find classic and golden both seem to recrystalize after a few days in the fridge when “melted” in recipes. Thanks!