Sugar-Free Red Currant Jam
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.
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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.
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