Sugar-Free Red Currant Jam

Name: Sugar-Free Red Currant Jam
Cook time: 25 min
Total time: 25 min
Yield: 1 dish
Ingredients: Red currants; Erythritol

Red currants retain their bright acidity and fiber, while erythritol replaces sugar without adding a heavy sweet load. Straining creates a smooth thick jam that works well with cream cheese, yogurt, or keto baking.

Ingredients

Servings:

Include ingredient	Ingredient	Qty, g
Include ingredient: Red currants	Red currants	Ingredient quantity for Red currants in g
Include ingredient: Erythritol	Erythritol	Ingredient quantity for Erythritol in g

	Product release:	1 350
	Maintain proportions	Restore to default
		Portion size for nutrient recalculation
Add a dish to the menu

Cooking time, minutes

25
	Blend with a blender	5
	To boil	15
	To boil	5

Macronutrients in 100 g

Proteins	1.3
Fats	0.4
Plaid	4
Net carbohydrates	8.8
Fructose	5.1
Calories	52 kcal
Indexes
Glycemic index	27.8
Glycemic load	2.6
Insulin index, II	27.8
Disease inflammatory index, DII	-0.50
Antioxidant, ORAC	3 136

Calories per dayGenderGrowth

Weight loss	Detention	Set
5%	4%	3%
972	1350	1620

BJU

Lipids

Macronutrient distribution

	Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid
Recommendations (3)
Reduce the amount carbohydrates Add more proteins Add more fats

RDA per 100 g

Vitamins

Nutrient	% of RDA
C	42514515282
K	811111982
B6	5531121

Minerals

Nutrient	% of RDA
Fructose	??????
Flavonoids	44363362?4
Proanthocyanidins	424283832114
Iron	1253962
Copper	1111102373
Fibers	10161416?10
Manganese	81091284
Potassium	71091165
Phosphorus	666842

Lipids

Nutrient	% of RDA
No nutrients exceed 1% of the RDA

Very simple

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Notes

Allowed on diets
Diet	Status
Keto
Paleo
Mediterranean
Anticandidal (ACD)
FODMAP
AIP
DASH
GAPS
Low Lectin Diet
Low Histamine Diet
Gluten-free Casein-free (GFCF)
Specific Carbohydrate Diet (SCD)
Ketogenic Therapeutic
Low Oxalate Diet
MIND
FMD

Inventory: Blender

227

Servings: 10 (1 serving ≈ 135 gram)

Digestion time: 2 hour

Recalculate the sweetener. (Erythritol)

Sort and rinse the red currants (1250 g), then blend them with the stems. Transfer the puree to a saucepan, add erythritol (100 g), and simmer gently for 15 minutes, stirring often.

Pass the hot mixture through a sieve to remove stems, seeds, and skins. Return the smooth puree to the saucepan and cook for 5 more minutes, stirring with a spatula.

Transfer the jam to a clean jar, cool, and refrigerate.

Published: 30.07.2026

Author:

Roman Klymenko

15 years on low-carb nutrition

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