Homemade sugar free black currant jam
Delicious black currant jam without the carlories of from sugar
- 400 gram fresh black currant
- sweetener in the amount of 300 gram to 380 gram sugar.
- 2 tbsp corn starch
- 2 tbsp water
Sodium Benzoate mixture
- 8 gram sodium benzoate
- 92 gram water
Sådan gør du
Make sodium benzoate mixture
Measure out 8 gram of sodium benzoate and 92 gram of water.
Mix thoroghly until the sodium benzoate has been completely dissolved.
Clean berries under running water and remove stalks
Put the berries in a pot. You can put a bit of water in the bottom so that it does not burn.
Add sweetener to the berries. Stir to combine.
Let it cook through over medium high heat for about 10 minutes.
If it is too fluid for your taste, make a slurry of corn starch and water. While it is boiling, pour in little by little, mix, check the consistency, and put more in if needed. If you put too much starch in, it will turn into a jelly.
Take off the heat and let it cool to room temperature.
Check the sweetness and add more sweetener if needed.
Mix in 10 gram of sodium benzoate mixture. You need 0.2% of the amount of berries, so if you use more berries you need to scale up.
Pour into a sterilized mason jar, seal and put it into the refrigerator right away.
It can stay fresh for at least a month, but I've had it stay good for longer.
That is how easy it is so make my homemade sugar free blackcurrant jam recipe. I hope enjoy it.