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:

Keto Lemon Jam

Recipe by Roberta Kapsalis

0 from 0 votes

Course: Keto condimentCuisine: Keto MediterraneanDifficulty: Easy

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Servings

15

servings

Prep time

1

minute

Cooking time

0

minutes

Calories

15

kcal

Ingredients

Metric US

• 6 medium lemons (approximately 1 kilo, 35 oz)

• 6 tablespoons monk fruit or stevia blend sweetener

• 1/2 tsp sea salt

• 30g (1 oz) grass-fed beef gelatin powder or granulated version

• 300 ml (10 fl oz) mineral water (you can use filtered tap water)

Directions

• A night before wash the lemons, dry them and freeze them
• When the lemons are frozen they will keep all the vitamins and they will be easier to peel using a vegetable peeler or a sharp knife. Peel them unless you don’t mind the bitter aftertaste. You can also just grate some of the lemon zest and use to your liking.
• Add gelatine, salt and sweetener to the water and mix well. Heat it till the gelatine melts but don’t let it boil. Set it aside.
• Cut the frozen lemons into small cubes and blend them in a blender or a food processor.
• In a large ceramic bowl (don’t use metallic this time) mix the lemon paste with gelatine mixture.
• Transfer the jam in clean glass jars and seal well. The jam will need some time to get firm and thick so keep it in the refrigerator for at least 2 hours before using.

Notes

• We calculated the nutrition label based on 4 tablespoons of jam per portion. This amount of lemons and water will give you aproximately 1 kilogram (35 oz) of jam after peeling the lemon and adding the gelatine mixture.

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