No added sugar blackcurrant jam





This year we have grown some unsprayed blackcurrants. As well as eating them with our breakfasts, we have made some no added sugar blackcurrant jam.  Here's the recipe we used:

1 kilogram blackcurrants, washed and any stalks removed

Stevia to taste
1 sachet pectin (or use according to manufacturer's instructions)

Juice of 1 lemon
Put the blackcurrants into a large saucepan with the lemon juice, and cook gently over a low heat for 15 minutes.  Add the stevia and pectin, and stir until dissolved.

Simmer for 15-30 minutes until setting point is reached. You can test this by placing a teaspoon of the jam in some cold water on a saucer. Leave for a few seconds, then touch with a finger. If it wrinkles, it has reached setting point.

Allow to stand until cool, then pour into sterilised jars.  Sterilise the jars by boiling them in water for 10 minutes, making sure they are completely covered. Then, using tongs, place them on a baking tray lined with a clean teatowel. Place in a preheated oven (120 degrees centigrade) for 10 minutes. Wait until both jam and jars are cool before putting jam in the jars, or the glass may shatter.

No added sugar will not keep as long as jam made with sugar.  If you are not going to use it in a few days, freeze in freezer bags.
As well as using to spread on wholemeal bread, you could warm some to make a coulis for ice cream. (Healthy ice cream recipes coming soon!)
Blackcurrants are bursting with vitamin C, an antioxidant. They also are rich in anthocyanins, an antioxidant that promotes cardiovascular health, brain health and helps neutralise the free radicals that age us. This jam is a tasty way to enjoy this brilliant berry.






Happy eating!
Love Janet x

Recipe Copyright © 2014 40plusandalliswell

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