Low Carb Red Pepper Jam
Sweet, tangy, and irresistibly vibrant, this Low Carb Red Pepper Jam is a game-changer for keto-friendly condiments. Made with fresh red bell peppers, apple cider vinegar, and a touch of erythritol sweetener, this sugar-free recipe delivers the perfect balance of sweetness and heat, thanks to a subtle kick from red pepper flakes. In just under an hour, you'll have a thick, glossy jam enhanced with lemon juice for brightness and xanthan gum for the ideal consistency. Perfect for pairing with creamy cheeses, grilled meats, or your favorite low-carb crackers, this versatile, gluten-free spread is both delicious and diet-friendly. With only 15 minutes of prep time and a refrigerator shelf life of up to two weeks, it's the perfect addition to your next charcuterie board or weekday meal!
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Ingredients
- 4 large red bell peppers
- 0.5 cup apple cider vinegar
- 0.75 cup erythritol sweetener
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon red pepper flakes
- 0.25 teaspoon xanthan gum
Directions
Step 1
Start by washing the red bell peppers under cold water. Pat them dry with a kitchen towel. Cut the peppers in half, remove the cores, seeds, and membranes, then chop them into small, bite-sized pieces.
Step 2
In a large saucepan, combine the chopped red peppers, apple cider vinegar, erythritol sweetener, lemon juice, salt, and red pepper flakes.
Step 3
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sweetener dissolves completely.
Step 4
Once boiling, reduce the heat to low and allow the mixture to simmer uncovered for about 30 minutes. Stir occasionally to prevent the peppers from sticking to the bottom of the pan.
Step 5
After 30 minutes, sprinkle the xanthan gum over the mixture. Stir well to combine. The xanthan gum will help thicken the jam as it cools.
Step 6
Continue to simmer the mixture for an additional 5 to 10 minutes until it reaches your desired consistency.
Step 7
Remove the pan from the heat and allow the red pepper jam to cool slightly.
Step 8
Transfer the jam to sterilized jars or containers, leaving about half an inch of space at the top. Seal the jars and let them cool completely at room temperature before refrigerating.
Step 9
Store the jam in the refrigerator for up to 2 weeks. Serve as a condiment with meats, cheeses, or low carb breads.
Nutrition Facts
| Serving size | (1075.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 280.8 |
| Total Fat 2.2g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1218.8mg | 0% |
| Total Carbohydrate 225.6g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 27.6g | |
| Protein 7.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 56.0mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 1710.4mg | 0% |
Source of Calories