Low Carb Red Pepper Jam
Discover the irresistible flavor of this Low Carb Red Pepper Jam—a perfect balance of sweet and savory with a gentle kick of spice. Made with fresh red bell peppers, erythritol for natural sweetness, and a hint of tangy apple cider vinegar, this keto-friendly recipe is a guilt-free delight. The addition of xanthan gum creates a luscious, spreadable texture without the carbs. Ideal for pairing with cheeses, meats, or your favorite low carb breads, this homemade red pepper jam is a versatile condiment that's as easy to make as it is to enjoy. Ready in under an hour and stored fresh in the fridge, it's the ultimate low carb treat to add vibrancy to any meal or snack!
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Recipe Information
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
Instructions
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.
In a large saucepan, combine the chopped red peppers, apple cider vinegar, erythritol sweetener, lemon juice, salt, and red pepper flakes.
Bring the mixture to a boil over medium-high heat, stirring occasionally to ensure the sweetener dissolves completely.
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.
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.
Continue to simmer the mixture for an additional 5 to 10 minutes until it reaches your desired consistency.
Remove the pan from the heat and allow the red pepper jam to cool slightly.
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.
Store the jam in the refrigerator for up to 2 weeks. Serve as a condiment with meats, cheeses, or low carb breads.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.2 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 27.6 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1710 mg | 36% | |
*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.
