Seasoned Advice Asked by Cheri on May 14, 2021
I’m allergic to lemons, limes, and all citrus fruit. what can I substitute in making my own jams/jellies, other items that seem to require the juice of a lemon?
If you are not allergic to citric acid you can use it as a substitute for lemon juice in canning.
Related Can I use citric acid instead of lemon juice when canning?
Answered by Debbie M. on May 14, 2021
It looks like the primary purpose of the lemon juice in preserves, jam, or jelly is to increase acidity for safety.
So you should then be able to substitute any other acid to serve this purpose. The other common and versatile acid that comes to mind from cooking would be vinegar. It looks like vinegar can be substituted. I've seen instructions to use about half as much white vinegar as lemon juice. That last link also mentions wine as a possible substitute.
Since the other result of changing lemon juice for plain white vinegar would be less flavor, you may want to try to add some flavor back in. You could use a more flavorful vinegar - apple cider vinegar is apparently preferred for this reason, even though I think it'd take more of it. Or you could try adding some other flavor in to sort of balance the jam/jelly. Something with sour notes, or bitter ones, or just something different and contrasting to make the flavors pop. I'd think something like cranberries for the sour, or pine needles (as a tea in various ways or as infused sugar or syrup) for the citrusy aroma - or just some other juice or syrup you might have on hand to give a little something to your recipe.
Answered by Megha on May 14, 2021
So with an alergy, you will always have to be careful and test things before going all in.
For a lemon flavour Lemongrass is close and is not a citrus fruit. This can be pulped and should add some flavour. You'll still need something to increase the acidity as the other answers have said.
Answered by Jeremy French on May 14, 2021
I'm allergic to citrus too. For savory dishes, I substitute sumac. For other uses, I mix one part mango balsamic with one part rice vinegar. You can also try cider vinegar in savory dishes. Citric acid is not a problem. In the US, it comes from corn and does not have the protein that causes citrus allergies.
Answered by Jean E Jones on May 14, 2021
There are a large number of alternative acids you can use successfully. As I am not an allergy expert, I make no claims that any of these will be safe for you and you should use your own judgment / consult your doctor before trying this.
All of the plain acids can be purchased as refined powders on Amazon, Modernist Pantry, or sometimes in the baking sections of upscale grocers. If you're canning, you should use a pH meter to verify the safety of your jams and jellies (below 4.6).
Answered by Alex Reinking on May 14, 2021
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