Red and Black Currant Jam with Berry Mousse
Red and black currants provide fiber and a pronounced berry tang, while erythritol replaces sugar. Whole berries remain suspended in a thick currant mousse; refrigerate the jam and use it within 3–4 days.
Prepare the berries: sort and wash red currants (650 g) and black currants (650 g), cut off the stems, and pat them dry.
Put the berries in a bowl, add erythritol (100 g), and fold gently. Cover the bowl and keep the berries refrigerated. Leave them to rest for 24 hours.
Transfer the berries to a sieve and let the juice drain for 15 minutes. Set aside about one third of the berries, combine them with the collected juice, and blend into a thick mousse.
Place the whole berries in a small saucepan and gently fold in the berry mousse so some berries retain their shape.
Boil over low heat for 5 minutes. Stir carefully.
Transfer the jam to a clean shallow container, refrigerate it promptly, and chill for 2 hours. Use it soon; this jam is not intended for room-temperature storage.
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