Sugar-Free Lemon Compote, and with sugar.
Traditional and Bimby Recipe.
Thinking about the line and health, today I prepared this compote, different from the jam made with sugar, here we will use apples as a natural preservative, as they contain pectin, which allows good preservation of foods. For those who want to use pectin instead of apples, I will still give you the doses.
It is said that citrus jam was invented for Catherine of Aragon, who, having married the King of England Henry VIII, could no longer enjoy the fruits of her land. … Many documents attest that in the Middle Ages jam was produced in a method very similar to the current one.
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If you want to see all sugar-free compote recipes click here
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Days
- Preparation time: 15 Minutes
- Portions: 5 jars of 8 oz
- Cooking methods: Slow Fire, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 67.20 (Kcal)
- Carbohydrates 53.00 (g) of which sugars 13.00 (g)
- Proteins 1.36 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 5.88 (g)
- Sodium 5.60 (mg)
Indicative values for a portion of 9 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 2.2 lbs lemons (organic)
- 14.1 oz apples (or 1 sachet of 3:1 pectin)
- 3.5 oz stevia (Or 17.6 oz erythritol 10.6 oz sugar)
Sugar-Free Lemon Compote
Tools
What we need to make the
- Pot or Bimby
- Immersion Blender
- 5 Jars glass 8 oz with lid
Preparation: Sugar-Free Lemon Compote
The first thing to do is to treat the lemons: wash them very well, then slice them thinly including the peel, place them in a large bowl, and cover them with water.
Let them rest for 24 hours, changing the water about every 8 hours.
Then drain them, so we will remove the bitterness of the peel.
Transfer the drained lemons to a pot, with more fresh water and bring to a boil, at this point turn off the heat and drain the lemons.
Meanwhile if you have decided to use apples as a sweetener, cut them into 4 wedges, remove the core and dice them, then blend until you get a puree as smooth as possible.
If instead, you decided to use pectin you can skip this step.
Combine the lemons, apples/pectin, and sweetener in a pot, turn on the heat, and bring everything to a boil. At this point, cover with a lid and cook for about 40 minutes, on low heat, stirring occasionally, until the fruit is nice and soft and has dried.
Transfer the hot Sugar-Free Lemon Compote into previously sterilized glass jars, close them tightly and place your jar upside down, leaving it in that position until it has completely cooled and the vacuum has formed in the jar.
At this point, you can store your Sugar-Free Lemon Compote in the pantry or enjoy it
Put the lemon pulp, sweetener, and apples or pectin in the bowl, blend: 10 sec./speed 7. Gather at the bottom with the spatula.
Place the Varoma container (without lid) instead of the measuring cup, cook: 40 min./212°F/speed 1. Meanwhile, proceed with the sanitization of the jars with screw caps of 8 oz
Check the cooking of the compote and transfer to the 4 sanitized jars still hot. Close immediately, turn the jars upside down and let cool completely before turning them back to their position, verifying that the center of the lid has lowered creating the vacuum
Here’s that with our friend Bimby we have prepared Sugar-Free Lemon Compote
preservation and advice and tips
IMPORTANT:
Sugar-Free Lemon Compote.
Sanitization of jars during preparation:
arrange the jars and lids in a large pot covering them completely with water. Bring to a boil over medium heat and let boil for 30 minutes. At the end turn off the heat and let them keep warm by closing the pot with the lid. Remove the jars and lids carefully with the help of tongs and dry them completely with a clean cotton cloth.
Cooking the Sugar-Free Lemon Compote :
place a saucer in the freezer for 5-10 minutes. At the end of cooking, pour a teaspoon of jam in the center of the saucer and, when it is cold, touch it with a finger; if it has thickened, the compote is ready. If it is slightly liquid, cook another 2 min.
For those using the Bimby another 2 min at Varoma/speed 1 with the Varoma container instead of the measuring cup. Repeat the cooking check as previously described.
If the vacuum has not been created, the compote must be stored in the refrigerator and consumed within a maximum of 7 days.
Preservation:
label the jars with the name and date of preparation before storing them in the pantry.
The compote keeps for several months in a place away from light, cool and dry.
Consumption:
before using the compote, check that the lid still has the central part lowered; otherwise, it is advisable not to consume the preparation;
Once opened, consume the content within 15-20 days and keep it closed by placing it in the refrigerator.
FAQ (Questions and Answers)
Sugar-Free Lemon Compote
Can I make it without the peel?
Yes, certainly.
