Lemon jam

General

Source: https://www.greekgoesketo.com/keto-lemon-jam/

Ingredients

• 6 medium lemons (approximately 1 kilo, 35 oz)
• 6 tablespoons monk fruit or stevia blend sweetener
• 1/2 tsp sea salt
• 30g (1 oz) gelatin
• 300 ml (10 fl oz) water

Procedure

1. A night before wash the lemons, dry them and freeze them
2. 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.
3. 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.
4. Cut the frozen lemons into small cubes and blend them in a blender or a food processor.
5. In a large ceramic bowl (don’t use metallic this time) mix the lemon paste with gelatine mixture.
6. 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.