BERRY KETO JAM

Sep 30, 2020 15:59:34PM

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.

MAKES: 1 ½  cups  jam

INGREDIENTS:                    

  • 2 cups mixed berries (you can use frozen directly) I use a combination of: Tart frozen cherries, raspberries, strawberries, cranberries
  • ⅛- ¼ cup Lakanto Golden Monkfruit Sweetener (I use the smaller amount as I prefer my jams tart)
  • 1 Tbsp lemon juice

INSTRUCTIONS:

  1. Put all ingredients in a stainless steel pot and cook at medium high heat mixing constantly until thick with a whisk. You can test the jam by putting a sample on a frozen ceramic plate, if it sets it’s ready.
  2. Store in a sterilized mason jar in the refrigerator for up to 1 month. Please note this jam should be refrigerated and it is not shelf-stable.
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4 comments

I am looking to make jelly/jam and want to hot water bath them to keep them long-term. Any suggestions?

Wendy

Any suggestions for substituting sugar with erythritol and munk fruit in freezer jam recipes where the jam is not cooked?

Shirley

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.

Nancy

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!

Cat

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