I was craving some jalapeño pepper jelly, but didn’t want to have to wait for it to set. I decided to combine strawberry with jalapeño to make a spicy sweet jam that I could use in a similar way. The strawberry adds a natural source of pectin to make it set so I didn’t have to add the pectin. I just simmered it until the consistency was just right.
Vegan Keto Strawberry Jalapeño Jam Recipe
Ingredients:
- ½lb strawberries, trimmed and quartered or halved
- ¼ cup jalapeños, diced
- ¼ cup Lakanto granulated monk fruit sweetener
-1 tablespoon lemon juice, freshly squeezed -Pinch of fine sea salt
Directions:
Stir together all ingredients together in a small saucepan. Allow to macerate for 30 minutes to overnight. If using frozen, go for at least 2 hours. Sterilize
Mash gently with a potato masher or fork.
Heat over medium-high heat until boiling, reduce heat and allow to simmer 15 - 20 minutes or until thickened and coats the back of a spoon.Pour into a clean 8oz glass jar and can them according to instructions or simply seal it up and store in the fridge. Serve by itself on keto toast or crackers or paired with soft goat cheese or cream cheese.
Did you make this keto strawberry jalapeño jam recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
