Lemon and Chilli marmalade recipe

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Lemon and Chilli marmalade
 
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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
  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) !
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.

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Chilli jams and chutneys