The answer is mixed and it depends on what sweeteners and thickeners are used. The short answer is that sugar free jelly does not necessarily mean low carb jelly. You have to pay attention to the nutrition labels and serving sizes.
An important step at the start of the jelly making process is to select a good recording of Beethoven’s Ninth Symphony and set the volume to “eleven” ala Spinal Tap! Using a spoon remove the pulp from the rind. You can strain the seeds out as we do to make juice for the jelly. The pulp from the fruit can be eaten as is, seeds and all.
Go to any diner in America for breakfast and you’ll likely find a mountain of assorted spreadable jellies for your enjoyment. But these are certainly not low carb jelly options. That’s where keto jelly can be a godsend and open your door to so many possibilities.