I really wish someone would start making sugar-free jellies and condiments and offer them at markets. I’m always a little frustrated when I go to them and I’m unable to buy them because they’re not keto-friendly. This is what prompted me to develop this recipe.
I had some jalapeño peppers left in my garden and wanted to put them to good use so I went with this low-carb, keto version of jalapeño pepper jelly.
Keto Jalapeño Pepper Jelly Recipe
*Ingredients:
- 7 jalapeño peppers, finely chopped (remove seeds from 4 of the peppers, leave seeds for remaining 3)
- ¾ cup cider vinegar
- 1½ cups xylitol, powdered in a spice grinder
- 1 tablespoon unsalted butter
- ½ red bell pepper, finely chopped
- 40 drops liquid stevia
- 1 85ml package Certo liquid pectin
Directions:
In a medium sized saucepan, combine jalapeño peppers, vinegar, xylitol, stevia drops, butter and bell pepper. Heat over high heat until it comes to a boil. Allow to boil for 1-2 minutes.
Remove from heat, quickly stir in liquid pectin until it is well incorporated. Keep stirring for 7 minutes to prevent pepper pieces from floating to surface.
Pour into glass jars leaving ¼ inch from rims. Allow to cool then put lids on the jars. Let stand at room temperature for 24 hours or until set. Seal jars and place in refrigerator or vacuum seal them in canning jars. It may take a couple days before the pectin fully hardens into a gel. Serve on top of cream cheese with flax crackers or cucumber slices.
Do you have any other ways you like to use keto jalapeño pepper jelly? If so, please share your ideas in the comments. And if you make this recipe, let me know how it goes either in the comments or by tagging me in any Instagram photos you share. :)
