Lemon and Chilli marmalade recipe



Lemon and Chilli marmalade
Nutrition Information
  • Serves: 50 servings
  • Serving size: 100g
  • Calories: 159
  • Fat: 0 g
  • Saturated fat: 0 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 39 g
  • Sugar: 3 g
  • Sodium: 9 mg
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg
Recipe type: Chilli Jams
Cuisine: English
Prep time: 
Cook time: 
Total time: 
An easy to make Lemon and Chilli marmalade that is carb friendly for a Keto or Banting diet. Lemons and Chillies get combined to make a marmalade that is absolutely brimming with flavour. What's more, it is virtually carb-free per-serving basis. Xylitol contains carbohydrates, but these don't count towards a carb count. It is a polyol with a low glycemic index . Use if on freshly baked low carb bread with butter or a slice of toast.
  • Lemons - 10 medium
  • Sugar free lemon fruit juice squash - 30 ml (see note *).
  • Chillies - four to five (see note **).
  • Xylitol - 300 grams (see note **8)
  • Agar Agar powder - 1.5 teaspoons (see note**** )
  1. Wash the lemons
  2. Remove the zest from two lemons using a vegetable peeler.
  3. Slice the peeled zest into one eighth of an inch slices.
  4. Peel all the lemons, including the two that had their zest removed.
  5. Cut the lemons into half. Remove all pips
  6. Using a food processor or knife, chop the lemon halves into small bits
  7. Dilute the lemon squash with four of parts water
  8. Top the Chillies and slice finely
  9. Add the lemon bits, diluted fruit juice and Chillies to a heavy based pot
  10. Bring the mixture to a slow boil.
  11. While mixture is heating, add the Xylitol, Stir well
  12. Alow the mixture to simmer for forty-five minutes. Stir every now and then
  13. Add the Agar powder to a little water. Stir into the simmered fruit mixture after forty five minutes
  14. Stir continuously for five minutes. Remove from the heat.
  15. Hot fill the marmalade into sterilized jars.
  16. Seal and allow the marmalade to cool at room temperature for 30 minutes.
  17. Enjoy with warm buttered bread or toast. (low carb bread that is) !
Keywords: Lemon and Chilli jam

1) I used Robinsons no sugar added Lemon squash, Any other brands can be used

2) I used Bark Chillies. These can be substituted with Thai Birds Eye Chillies or one or two Scotch bonnets

3) The amount of Xylitoal that should be added should be a third of the weight of the total ingredients (Xylitol included) . The weight of the fruit should be the peeled weight

4) Agar gets added at the rate of 1.5 teaspoons per kilogram of marmalade . It takes about a week to set firmly.

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Tomato and Chilli jam
Nutrition Information
  • Serving size: 100g
  • Calories: 122
  • Fat: < 0.5g
  • Saturated fat: < 0.1g
  • Carbohydrates: 30g
  • Sugar: 30g
  • Sodium: 0.62g
  • Fiber: < 0.5g
  • Protein: 1.3g
Recipe type: Chilli Jams
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Somehow the thought of the Chili being an ingredient in a jam just doesn’t sound like it belongs. Once again the versatility of the Chilli never ceases to amaze and surprise us. It not only belongs but adds an element of flavour that defies the imagination. Modern day cooking challenges everything and it is not unheard of to find Chilli combined with things like bacon, mangoes and grapes. These wonderful combinations just need to be tasted! This recipe is a more traditional approach to a Chilli jam but it still bursts with flavour
  • Red bell peppers - 8
  • Red Chillies – 10 Jalapeños or similar -chopped
  • Fresh root ginger – 3 inches - grated
  • Garlic cloves – 8 cloves, peeled and chopped
  • Cherry tomatoes – 1 - 400 gram can
  • Caster sugar -750 grams (one pound 10.5 ounces)
  • Red wine vinegar -1 cup
  1. Remove stem, white pith and seeds from bell peppers. Cut into bit size pieces
  2. Add peppers,chillies ginger and garlic above to the tomatoes in a heavy based pot.
  3. Add vinegar and slowly incorporate sugar, stirring all the time until well mixed
  4. Bring to the boil and then turn down heat. Allow to simmer, with occasional stirring, for 45 minutes to an hour
  5. Towards the end of the cooking cycle it should start thickening so is vigilant. At this point stir regularly to prevent it catching.
  6. Once cooked. Allow to cool slightly and ladle into sterilized jars. Seal
Keywords: Tomato and chilli jam

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