Keto lemon jam – Pump up the flavour
Keto lemon jam is as easy as any version of our raw Keto marmalades or jams. But, it also features the secret powers of lemon. This wonderful fruit is the only citrus that offers an extremely low amount of sugar and we need more of that on Keto!
These days we are making raw marmalades and trying out all the Keto-friendly fruits. Naturally, lemon was our next choice. When we tried it, we knew our Ketonians deserve this recipe and they need to give it a go as soon as possible!
In this specific recipe, we will keep all the vitamins and minerals at high potential while enjoying the raw flavour of tart-sweet sensation with any meal. Even though it’s a jam, it can be used as a marinade for grilling meat or fish. Furthermore, it can be added to Greek yoghurt or mixed with cream cheese and – you know the rest 😉
The internet is flooded with recipes that feature frozen lemon for health benefits, however, we did it for the trick of having a fast gelatine reaction and avoiding the cooking process 😉
Better late than never…
There are over sixty varieties of lemon including sweet lemon and lime. A legend says that the best lemons come from the Mediterranean basin, but we know that they don’t originate here. So we can call them modern Mediterranean fruit. They were brought from Asia, most probably India or China to, well, Magna Graecia, (where else 😉 ) and after that spread all over the Medi zone!
Lemons entered Europe near southern Italy no later than the second century AD, during the time of Ancient Rome. Looks like the Romans were not so impressed but the Arabs were! It received its real fame one thousands of years after it was originally introduced to Europe. Well, better late than never! Today, you cannot imagine a dish in Greece served without lemon! Greeks put it on meat, fish, vegetables and also in all sorts of desserts.
Keto and lemon – just how much sugar does it have?
It all depends on the time of harvest. The main ingredient of lemon juice is citric acid whose share in average lemon is about 7.5%. Lemon picked in April contains only about two-thirds of citric acid versus lemon picked in November.
From April and onwards, the acid composition falls, while in July it remains in very small quantity. This occurrence is due to the conversion of citric acid into sugar and CO2. Conversion processes take place in fruit cells. In contemporary production, by introducing or removing oxygen from the fruit, the cellular processes can be regulated and thus produce the fruit of the desired acid composition.
Lemon juice also contains significant amounts of salt. The percentage of potassium in lemon juice is higher than that of apple juice or grape juice. This rich and unusual stock of minerals makes it an important source of nutrients. On average, one tablespoon of lemon juice contains 0,4g of sugar, so we are pretty much safe. At the same time, this amount will give us 15.7 mg of potassium!
Keto Lemon Jam project
We did not make a video, but the procedure is pretty similar to our Keto raw strawberry marmalade you can see below:
This looks fantastic! So, the freezing step is purely to make the removal of the peel easier? And you are basically indicating to remove the entire peel and pith, exposing just the edible part of the lemon?
Also, I assume I can use allulose for this?
the reason we freeze lemon in this recipe is not only for the peeling process but for the reaction with gelatine. Since this is a no cooking process, warm water and gelatine are being mixed with freezing lemon paste and this creates the thickening effect almost instantly. Please see our strawberry marmalade video we also provided in this article and you will be able to see this reaction. We do not recommend allulose, but if you are accustomed to it you can use it. Thank you for your comment 🙂
Can you make this with liquid stevia?
You can use liquid stevia extract according to your taster. You will not need a lot of it to sweeten the jam.
Does the gelatine have to be a specific type? The only one available where I live is unflavoured jello
In all our recipes, we recommend using grass-fed beef gelatine. It has great benefits for health, especially for gut microflora and the nervous system. This type of gelatine strengthens joints and bones, improves the quality of hair, skin and nails. It’s widely available online and you can purchase top quality products for quite an affordable price. We wouldn’t recommend using pork gelatin. Beef gelatin provides more minerals than pork gelatin. Pork gelatin is made from the collagen in pigskin and often can contain toxins. Beef gelatin is made from cow bones and joints.
That sounds great but I live on an Island and supplies are limited, no online shopping or Amazon is available…
Seeds? When are the seeds strained?
Hello Lisa, as you will be cutting the lemons into small cubes, you will be able to remove the seeds.
Hi there, could I use Erythritol as a substitute. Also what would the shelf life be? Do I need to keep it in the fridge?
Thank you 😊
Following this question
That would be interesting to know