MERMELADA DE BAYAS KETO

Sep 30, 2020 15:59:34PM
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POR LA CHEF VANESSA MUSSI

El secreto de las mermeladas keto es no usar la misma cantidad de azúcar que se usa en las mermeladas tradicionales. Si usas mucho edulcorante Lakanto o cualquier mezcla de edulcorantes de monk fruit con eritritol, se cristalizará. Si siempre usas fruta de temporada, es más barata y sabe mucho mejor. Si usas fruta congelada, no la descongeles, úsala directamente. Usa siempre una olla no reactiva como Le Creuset o cualquier cazuela de acero inoxidable; el aluminio reaccionará con la fruta y la acidez del jugo de limón.

    BERRY KETO JAM

    BERRY KETO JAM

    Lakanto

    Servings

    1 ½ cups jam

    Category

    Dressing

    For keto jams, skip the same amount of sugar as in traditional jams. Too much Lakanto or any erythritol monk fruit sweetener blend may cause crystallization. Use seasonal fruit for cheaper and tastier results. Frozen fruit? No need to thaw, just use it directly. And remember to always use a non-reactive pot like Le Creuset or any stainless steel casserole dish to avoid reactions with the fruit and lemon juice acidity.

    Ingredients

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      • 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

      Directions

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        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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        5 comentarios

        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!

        Suzanne

        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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