Bright & Tangy Sugar-Free Lemon Jam (Keto Friendly!)

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Making sugar-free lemon jam is easier than you might expect, and it’s a fantastic way to enjoy a zesty, tangy spread without any added sugar. This recipe uses Pomona’s Pectin and allulose, making it ideal for a keto lifestyle or anyone looking to reduce their sugar intake.

This recipe is also safe for long-term storage if canned, but follow all the instructions in the article below.

A jar of beautiful light yellow sugar-free lemon jam with a spoon resting on top of the jar and light spilling through the glass.

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Why Use Pomona’s Pectin?

Pomona’s Pectin is a game-changer for low-sugar and sugar-free jams. Unlike traditional pectins that require a lot of sugar to activate, Pomona’s relies on calcium, allowing you to create jams with significantly less or no sugar while still achieving a perfect set.

While the price of Pomona’s Pectin might seem steep if you’re used to other pectins, it’s important to note that one box can make multiple batches of jam, depending on the recipe. One box can make up to 22 half-pint jars of jam, offering great value for your money.

Another benefit? Pomona comes with calcium powder, which you’ll need to prepare calcium water to activate the pectin. This step is simple; any leftover calcium water can be stored in your fridge for future use.

A box of Pmona's Pecin for reference so readers know what to look for.

Choosing the Right Lemons

The key to a fantastic lemon jam is using the freshest lemons. Here’s what to consider:

  • Organic Lemons: Since this recipe uses some lemon zest, organic lemons are preferred to avoid pesticide residues. Be sure to wash them thoroughly.
  • Regular Lemons vs. Meyer Lemons:   Standard grocery store lemons have a bright, tart flavor that works beautifully in this jam. Meyer lemons are also an excellent choice but will create a slightly sweeter, slightly less acidic jam.

Why Fresh Lemon Juice Is Essential

Freshly squeezed lemon juice is mandatory for this recipe. Bottled lemon juice often contains preservatives and has a muted, less vibrant flavor. On the other hand, fresh lemon juice brings a bright, clean acidity and the true essence of lemon, which is key to achieving a flavorful and well-balanced jam.

A cutting board with fresh lemons and a lemon juicer sitting on a rustic cutting board.

Essential Canning Tips

To be absolutely sure your jam is safe and shelf-stable, follow these required canning tips:

Sterilize Your Jars: Thoroughly wash jars and lids in hot, soapy water. Next, sterilize the lids and bands in boiling water for 10 minutes. This step will eliminate any chance of bacteria, yeast, and mold that can spoil your jam, ensuring it’s safe for long-term storage.

Headspace Matters: Leave about 1/4 inch of headspace in the jar when filling to allow for proper sealing.

Check Seals: After processing, ensure your jars are sealed by pressing on the center of the lids. If the lid doesn’t flex, your jar is sealed correctly.

Here is a complete guide to Safe canning practices

If you are new to canning, it is important to practice safe canning to ensure your stored goods last for up to a year and are safe to eat and enjoy.

Learn More: Safe Canning Guide

Step-by-Step Instructions for Making Sugar-Free Lemon Jam

Step 1: Prepare Calcium Water:

Start by preparing calcium water as instructed on the Pomona’s Pectin package. Calcium water is essential because it activates the Pectin, allowing the jam to set without relying on sugar. This makes Pomona’s Pectin unique and ideal for low-sugar and sugar-free recipes.

Mix 1/2 teaspoon calcium powder with 1/2 cup water in a small jar. Shake well. Store any leftover calcium water in the refrigerator for future use.

Step 2: Prepare Lemons:

Wash the lemons thoroughly. Zest enough to obtain one tablespoon of finely grated zest, avoiding the bitter white pith. Juice the lemons to yield 2 cups of fresh juice.

Step 3: Mix Pectin with Allulose:

Combine the Pomona’s Pectin powder with the allulose in a separate bowl. Mixing them prevents clumping when added to the liquid.

Pomona's pectin added to allulose in the first step of the recipe to make sugar-free lemon jam.

Step 4: Cook the Jam:

  1. Combine the lemon juice, zest, and 1 cup of water in a large saucepan. Bring to a boil over medium-high heat.
  2. Add two teaspoons of prepared calcium water to the boiling mixture, stirring well.
  3. Slowly add the pectin-allulose mixture, stirring constantly to ensure it dissolves completely. Continue to cook for 1-2 minutes, allowing the jam to thicken.
  4. Place a small amount on a chilled plate to test if the jam has set. If the lemon jam wrinkles when pushed with a finger, it’s ready to be canned. If not, cook for an additional minute and test again.

Step 5: Fill and Process Jars:

  1. Remove the saucepan from the heat. Carefully ladle the hot lemon jam into sterilized jars, leaving about 1/4-inch headspace.
  2. Wipe the lemon jam jar rims clean, place the lids on top, and screw on the canning bands until fingertip tight.
  3. Place the filled jam jars into a boiling water bath, ensuring they are fully submerged. Process for 10 minutes.
  4. Carefully remove the jars from the water bath and let them cool undisturbed for 12-24 hours.
  5. Check the seals. Store sealed jars in a cool, dark place. Refrigerate after opening.
Jars filled with the cooked jam readr to go into the canner.

Ways to Enjoy Sugar-Free Lemon Jam

This versatile jam can add a burst of citrus flavor to a variety of dishes:

  • Spread on Keto Bread: A perfect addition to your morning toast or crackers.
  • Mix into Yogurt: Stir into Greek yogurt for a zesty, creamy treat.
  • Top Desserts: Drizzle over keto-friendly cheesecake or pancakes.
  • Filling for Pastries: Use as a filling for low-carb pastries or cookies.
An upclose image of the lemon jam in a glass jar with a lemon wedge.

More Sugar-free Jam Recipes for Your Keto Lifestyle

Lemon Jam Goodness!

Making sugar-free lemon jam with Pomona’s Pectin and allulose is a rewarding way to enjoy a bright, tangy spread without the added sugar. Try this recipe at home, and let us know how it turns out!

Sugar-Free Lemon Jam

Sugar-Free Lemon Jam

Yield: 4 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 day
Total Time: 1 day 30 minutes

This a delicious, sweet, and tangy sugar-free lemon jam recipe you can make and store for up to a year. This deliciously brightly flavored jam is wonderful on pancakes, in low carb yogurt, or even as a filling for low carb muffins or baked desserts.

Ingredients

  • 2 cups fresh lemon juice (about 10-12 lemons)
  • 1 tablespoon finely grated lemon zest (preferably from organic lemons)
  • 1 1/2 cups allulose (adjust to taste for sweetness)
  • 2 teaspoons Pomona's Pectin powder
  • 2 teaspoons calcium water (prepared from the calcium powder included with Pomona's Pectin)
  • 1 cup water

Instructions

Step 1: Prepare Calcium Water

  1. Start by preparing calcium water as instructed on the Pomona’s Pectin package. Calcium water is essential because it activates the Pectin, allowing the jam to set without relying on sugar.
  2. Mix 1/2 teaspoon calcium powder with 1/2 cup water in a small jar. Shake well. Store any leftover calcium water in the refrigerator for future use.

Step 2: Prepare Lemons:

  1. Wash the lemons thoroughly. Zest enough to obtain one tablespoon of finely grated zest, avoiding the bitter white pith.
  2. Juice the lemons to yield 2 cups of fresh juice.

Step 3: Mix Pectin with Allulose:

  1. Combine the Pomona’s Pectin powder with the allulose in a separate bowl. Mixing them prevents clumping when added to the liquid.

Step 4: Cook the Jam:

  1. Combine the lemon juice, zest, and 1 cup of water in a large saucepan. Bring to a boil over medium-high heat.
  2. Add two teaspoons of prepared calcium water to the boiling mixture, stirring well.
  3. Slowly add the pectin-allulose mixture, stirring constantly to ensure it dissolves completely. Continue to cook for 1-2 minutes, allowing the jam to thicken.
  4. Place a small amount on a chilled plate to test if the jam has set. If the lemon jam wrinkles when pushed with a finger, it's ready to be canned. If not, cook for an additional minute and test again.

Step 5: Fill and Process Jars:

  1. Remove the saucepan from the heat. Carefully ladle the hot lemon jam into sterilized jars, leaving about 1/4-inch headspace.
  2. Wipe the lemon jam jar rims clean, place the lids on top, and screw on the canning bands until fingertip tight.
  3. Place the filled jam jars into a boiling water bath, ensuring they are fully submerged. Process for 10 minutes.
  4. Carefully remove the jars from the water bath and let them cool undisturbed for 12-24 hours.
  5. Check the seals. Store sealed jars in a cool, dark place. Refrigerate after opening.

Notes

Do not use bottled lemon juice; you will not be happy with the results. You can also use this recipe for any citrus fruit, although you may need to adjust the allulose. Grape fruit and limes work exceptionally well. And although grapefruits are not technically low carb, one tablespoon made with grapefruit juice will be less than 1 carb per serving. A great little way to pack flavor punches into all your low carb baking .

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Nutrition Information:
Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 2Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 1gNet Carbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs (and sugar alcohols) are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fibre.

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Laura Kennedy

Writer, Recipe Developer, and Blog Owner

With decades of experience in low-carb baking, Sugar-Free Sprinkles has been whipping up guilt-free treats long before keto became a trend. Her recipes have been featured in Prevention Magazine, Women’s Health, Woman’s Day, Taste of Home, and The Pioneer Woman — to name a few!

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