Sugar Free Cantaloupe Jelly
Enjoy the flavor of ripe summer cantaloupe all year long with this deliciously sweet and slightly salty sugar-free cantaloupe jelly.
Equipment
Ingredients
- 4 cups chopped cantaloupe
- 2 2/3 cups Wholesome Yum Allulose Powdered Sweetener
- 1 lemon juiced
- 1 teaspoon salt
- 6 ounces Ball RealFruit Liquid Pectin
Instructions
- Place 8 half-pint jars inside a water bath canner and fill with water making sure the water covers the jars. Bring to a boil.
- Place lids and rings in a small saucepan with hot water and heat, but do not boil.
- In a medium saucepan, bring cantaloupe and 1 cup of water to a boil. Mash with a potato masher, leaving a few chunks for texture, and add allulose, and lemon juice.
- Continue to boil over medium-high heat, stirring constantly until the mixture begins to thicken, about 10 to 15 minutes.
- Stir in the salt, and pectin, and boil vigorously, stirring constantly for 2 to 3 minutes, or until the mixture looks thickened and is set.
- Carefully remove the hot jars from the canner, and then turn it back up to high.
- Ladle the jam into the jars, leaving a 1/2" space at the top of the jar. Using a clean, damp cloth, wipe any jam from the rim, and then screw on the lids and the rings just until snug, not overly tight.
- Place the jars on a rack in the canner, bring to a boil, and process for 10 minutes. Remove from canner, and let cool completely. Check seals after 24 hours—the lids shouldn't flex or move when pushed down on.
- Store sealed jars in a cool dark place for up to a year. Any jars that don't seal, place in the fridge and eat within a month.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information 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 will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 15.13kcalCarbohydrates: 1.48gProtein: 0.74gFat: 0.72gSaturated Fat: 0.45gCholesterol: 2.59mgSodium: 29.56mgFiber: 0.07gSugar: 1.42g
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