Jalapeno Jelly – Ketofied

I finally made the jelly that firms up but not too much.

The first time I made it, I put in too much gelatin and it was just like jello once refrigerated.

The first time I made this (the green jalapenos) I used Great Lakes Gelatin and used too much.

The second time I made this (the red jalpnos) I used less gelatin and used Knox Gelatin.

My original recipe I made back in 2012 used 6 cups of sugar and pectin – which is sugar too.

I adjusted to make it keto friendly so I used xylitol and stevia glycerite instead of sugar.  The only 2 granular sugar alternatives to use in this would be xylitol and allulose.  Since I cannot tolerate allulose, I use xylitol.

Xylitol can be very harmful to pets, especially dogs, so I am very careful when I use it.  If you do have dogs and can tolerate allulose, I would recommend using that.

I was not sure what I could use to substitute for the pectin.  I checked into the sugar free pectin,  but the top ingredient was maltodextrin withch is pretty much sugar.   So – I used gelatin.

It took a few days for the mixture to thicken with the gelatin and does set up quickly when put in the refrigerator.

It is great with Cinnamon Bread, Egg Yolk Waffles, chicken, pork, and lamb!

Print Recipe

4 from 8 votes

Keto Jalapeno Jelly

This jelly is sugar free, nut free, dairy free, and grain free.

It is a keto friendly recipe that uses no sugar or pectin.

It is just the right amount of sweet and heat!

It can be used on egg white bread, egg yolk waffles, chicken, pork, and lamb.

Course: Side Dish

Cuisine: Keto

Keyword: jalepeno, jelly, keto, low carb, sugar free, grain free, gluten free, wheat free, dairy free, nut free

Equipment

• 5 half pint canning jars
• water bath canner

Ingredients

• 12 ounces jalapeno peppers
• 461 grams xylitol about 2 cups
• 1 tsp stevia glycerite
• 2 cups apple cider vinegar
• 2 TBS gelatin

Instructions

• slice jalapenos and put slices in high speed blender or food processor
• add 1 cup of apple cider vinegar to the sliced jalapnos
• process until liquid
• Heat jars in water bath canner until sterilized
• Remove sterile jars from the canner
• Pour the jalapeno mixture into a pan
• Add the sweetener to the jalapeno mixture in the pan
• heat the jalapeno mixture
• Bloom the gelatin on the 1 cup of apple cider vinegar for a couple of minutes
• Add gelatin mixture to the jalapeno mixture
• Boil for 10 minutes stirring the whole time
• Ladle boiled mixture into half pint canning jars
• Wipe rim of jars to remove any jelly
• Place lids and bands onto jars
• Water bath for 10 minutes - boilng water for 10 minutes
• Remove from water and wait for the seal to pop

Notes

Sweeteners that can be used are xylitol and allulose along with the stevia glycerite.

If using xylitol, be ver careful around your pets - if you have dogs it may be best to use allulose.

If you do not know how to water bath - please review on Youtube or search for how to.

If you do not wish to water bath, then it probably can be frozen.

It will not look like it sets up, but it does.  It might take a couple of days or not even until refrigerated