Sugar Free Pink Grapefruit Marmalade (Low Carb, Keto)

I am loving my sugar free jams and jellies! They are easy and fun to make. When you use naturally sweet ruby red grapefruit, this marmalade is not too tart and utterly refreshing. Winter is the best time for buying citrus fruits. They are in season and at their peak of sweetness! This grapefruit marmalade is delicious served on low carb bread, crackers and pancakes, but it’s also excellent mixed with sugar free BBQ sauce and used as a glaze on ribs, chicken or pork tenderloin. 

Sugar Free Pink Grapefruit Marmalade 

Makes 4-5 half-pint jars

5-6 large red grapefruit, supremed (all rind and membrane removed and discarded)

2 tablespoons bottled lemon juice

3 teaspoons calcium water (see Step #1)

1 cup allulose (or substitute ½ cup allulose-based honey + ½ cup granulated allulose)

4 teaspoons Pomona’s Universal Pectin powder (made especially for low to no sugar jams)

1. Before you begin, prepare the calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet that comes in the box of Pomona’s Universal Pectin) with ½ cup water in a small jar with a lid. Shake well. (Extra calcium water can be stored in the refrigerator indefinitely for future use.)

2. Wash your canning jars, lids and bands. Place jars in a stock pot or canner, filled with water about 2/3 full, and bring to a boil. Boil for 10 minutes to sterilize your jars. Turn off the heat, cover, and keep jars in the hot water until ready to use. Place lids and bands in water in a small saucepan, cover and heat to simmer. Turn off heat and keep lids in the hot water until ready to use.

3. Cut away the rind and section the grapefruit, discarding all of the membrane and rind. Break the grapefruit sections into chunks and place them in a large measuring cup; you will need 4 cups of grapefruit and any accumulated juices. Place the 4 cups of grapefruit pieces and accumulated juice in a large saucepan with the lemon juice and calcium water. Mix well. Bring to a boil over high heat, stirring occasionally to prevent the grapefruit from scorching. 

4. Meanwhile, in a separate bowl, mix together the allulose and Pomona’s Universal Pectin powder, stirring to combine. (If you like the flavor of honey with your grapefruit, you can substitute ½ of the sweetener with sugar free allulose honey.)

5. Once the grapefruit mixture is boiling rapidly, slowly add the allulose and pectin mixture, stirring continuously until the sweetener and pectin have dissolved. Bring the mixture back up to a full boil, stirring constantly. Once the marmalade returns to a full boil, that cannot be stirred down, boil for one minute and remove move it from the heat. (If needed, skim any foam and discard.)

6. Fill hot, sterilized jars to 1/4” from the top. Wipe rims clean with a wet paper towel. Place a lid on each jar and then screw on a rim just until finger-tight. Put the filled jars into boiling water to cover. Boil for 10 minutes (add 1 more minute for every 1000 feet above sea level). Turn off heat and allow the jars to rest in the hot water for five minutes. (Note: if you don’t want to process the marmalade in a boiling water bath, you can put it in the refrigerator once it is cooled and it will keep for three weeks. You can also freeze the marmalade instead of canning it. For freezing, fill jars to 1/2 inch from top. To prevent the glass jars from cracking, freeze jars without a lid to allow for expansion, then screw on a lid once frozen. Defrost in the refrigerator before eating.)

7. Remove jars from hot water using a jar lifter tool and place them on a kitchen towel. Let the jars cool undisturbed on the kitchen counter for 12 to 24 hours. Check seals; lids should be sucked down and not move or click when pressed in the center. Properly sealed jars can be stored at room temperature for one year. Once opened, refrigerate and consume within three weeks. (Note: It is normal for this marmalade to separate as it cools. Simply stir before serving.)

Nutritional Information per 1 tablespoon: 5 calories, 1.4 g carbohydrate (0.2 g dietary fiber, 0.9 g sugars), 0 g total fat, 0 mg cholesterol, 0 mg sodium, 1.6 mg calcium, 18 mg potassium, 35 IU Vit A, 5 mg Vit C, 0 g protein. Net carbs per serving: 1.2 grams

Recipe and photos by Kathy Sheehan, copyright 2023

All rights reserved. Please do not duplicate without the author’s permission.

Low Carb Coconut Custard Pie (or Pudding)

My husband recently requested Coconut Custard Pie for a special dessert. It wasn’t difficult to remake a traditional Coconut Custard Pie recipe substituting low-carb ingredients. The result was spectacular! This pie can be made using your favorite low-carb piecrust, or it can be eaten as a pudding without a crust to save even more carbs. Topped with whipped cream, this is indeed a special dessert!

Low Carb Coconut Custard Pie (or Pudding)

Makes 10 servings

3 eggs, room temperature 

½ cup unsalted butter, cubed then allowed to softened slightly

1/8 teaspoon salt

½ cup allulose

1/4 cup powdered erythritol-based sweetener 

1 tablespoon coconut flour

½ teaspoon xanthan gum

1 cup low carb, unsweetened milk of choice (coconut milk works nicely in this recipe)

1 cup + 3 tablespoons flaked, unsweetened coconut

¾ teaspoon vanilla extract

One 9” low carb pie crust (your favorite recipe), par-baked for 15 minutes (optional)

Whipped Cream for serving (optional)

1. Preheat the oven to 350°F. In a large bowl, beat the eggs lightly. Cut the butter into small cubes and add to the bowl along with the salt and sweeteners. Set an electric mixer to medium speed and mix until blended. The mixture will be lumpy because of the butter, which is normal.

2. Add in the coconut flour and xanthan gum, and blend again. Add the milk, and blend again.

3. Stir in the 1 cup of unsweetened flaked coconut and vanilla. Pour the coconut custard into a buttered pie dish or a par-baked pie crust. Top with the remaining 3 tablespoons of coconut.

4. Bake on a baking sheet for 45 to 50 minutes, until firm. Let the pie cool for one hour before slicing and serving. Top with whipped cream, if desired.

Nutritional Information for Filling (no crust), 1/10th of recipe: 177 calories, 4.3 g carbohydrate (1.5 g dietary fiber, 0.4 g sugars, 1.5 g sugar alcohols), 17.2 g total fat (12.2 g saturated fat, 0 g trans fat), 80 mg cholesterol, 30 mg sodium, 21.2 mg calcium, 24 mg potassium, 124 IU Vit A, 2.8 g protein. Net carbs per serving (not counting optional crust): 2.8 grams

Photos and recipe by Kathy Sheehan, copyright 2023

All rights reserved. Please do not duplicate without the author’s permission.