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Lemon and Chilli marmalade
Author: Cee Gee
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.
Ingredients
- 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**** )
Instructions
- Wash the lemons
- Remove the zest from two lemons using a vegetable peeler.
- Slice the peeled zest into one eighth of an inch slices.
- Peel all the lemons, including the two that had their zest removed.
- Cut the lemons into half. Remove all pips
- Using a food processor or knife, chop the lemon halves into small bits
- Dilute the lemon squash with four of parts water
- Top the Chillies and slice finely
- Add the lemon bits, diluted fruit juice and Chillies to a heavy based pot
- Bring the mixture to a slow boil.
- While mixture is heating, add the Xylitol, Stir well
- Alow the mixture to simmer for forty-five minutes. Stir every now and then
- Add the Agar powder to a little water. Stir into the simmered fruit mixture after forty five minutes
- Stir continuously for five minutes. Remove from the heat.
- Hot fill the marmalade into sterilized jars.
- Seal and allow the marmalade to cool at room temperature for 30 minutes.
- Enjoy with warm buttered bread or toast. (low carb bread that is) !
Notes
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.
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.
