Keto Red Pepper Jam
Transform your condiments with this vibrant and flavorful Keto Red Pepper Jam, the ultimate low-carb spread packed with sweet and spicy undertones. Made with fresh red bell peppers, erythritol sweetener, and a hint of lime juice, this keto-friendly recipe swaps traditional sugar for a healthier, guilt-free alternative while maintaining its irresistibly tangy-sweet profile. The addition of red pepper flakes delivers just the right kick of heat, perfectly balanced with the smooth texture achieved through unflavored gelatin. Whether served as a dip, paired with cheese, or used as a topping for protein-packed mains, this easy-to-make jam is ready in under an hour and stays fresh in the fridge for up to two weeks. Perfect for anyone following a ketogenic diet or simply looking for a unique homemade preserve.
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Recipe Information
Ingredients
- 4 medium red bell peppers
- 0.5 cup apple cider vinegar
- 0.75 cup erythritol sweetener
- 2 tablespoons lime juice
- 0.5 teaspoon red pepper flakes
- 1 packet unflavored gelatin
- 0.25 cup water
- 0.25 teaspoon salt
Instructions
Begin by washing and drying the red bell peppers. Cut them in half, remove the seeds and membranes, and then dice the peppers into small pieces.
In a medium-sized saucepan, combine the diced red bell peppers, apple cider vinegar, erythritol sweetener, lime juice, red pepper flakes, and salt.
Place the saucepan over medium heat and bring the mixture to a boil. Reduce the heat to a simmer and cook for about 20 minutes, stirring occasionally, until the peppers soften.
While the pepper mixture is simmering, sprinkle the unflavored gelatin over the 0.25 cup of water in a small bowl. Let it sit for about 5 minutes to allow the gelatin to bloom.
After the peppers have softened, remove the saucepan from heat and use an immersion blender to blend the mixture until smooth. Alternatively, carefully transfer the mixture to a blender and blend until smooth.
Return the saucepan to low heat and add the bloomed gelatin to the pepper mixture. Stir continuously until the gelatin fully dissolves, ensuring there are no lumps.
Let the jam simmer on low for another 5-10 minutes, stirring constantly until the mixture thickens.
Remove the saucepan from heat and let the keto red pepper jam cool to room temperature.
Transfer the cooled jam into sterilized jars with tight-fitting lids. Store in the refrigerator for up to 2 weeks. Enjoy your keto red pepper jam as a condiment or a topping!
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 18.4 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
