BERRY KETO JAM
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
- 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
- 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.
- 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.