POR LA CHEF VANESSA MUSSI
El secreto de las mermeladas keto es no usar la misma cantidad de azúcar que se usa en las mermeladas tradicionales. Si usas mucho edulcorante Lakanto o cualquier mezcla de edulcorantes de monk fruit con eritritol, se cristalizará. Si siempre usas fruta de temporada, es más barata y sabe mucho mejor. Si usas fruta congelada, no la descongeles, úsala directamente. Usa siempre una olla no reactiva como Le Creuset o cualquier cazuela de acero inoxidable; el aluminio reaccionará con la fruta y la acidez del jugo de limón.
5 comentarios
Wendy, I suggest using a recipe with pectin and using Pomona’s Universal Pectin which does not require a high sugar content to jell. I’m making ginger pear jam. I plan to substitute 50-75% of the sugar in the recipe with the golden variety Lakanto. Then hot water bath process for 10 minutes. Best wishes!
I am looking to make jelly/jam and want to hot water bath them to keep them long-term. Any suggestions?
Any suggestions for substituting sugar with erythritol and munk fruit in freezer jam recipes where the jam is not cooked?
I make delicious raspberry jam using frozen raspberries and Lakanto baking sugar. I use more than this recipe, adjusting by taste. I simply cook it down till it is thick then refrigerate. It doesn’t crystallize at all.
Do you/can you powder the sweetener before making the jam? I find classic and golden both seem to recrystalize after a few days in the fridge when “melted” in recipes. Thanks!