Homemade sugar-free red currant jelly

Red currant jelly is another Danish classic. I could not imagine eating meatloaf without red currant jelly, but it is also great with most pork dishes and game.

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It can also be wonderful on top of a freshly baked warm bun with melting butter and excellent piece of cheese. I’ll often have a bowl of skyr for breakfast and I’ll put in a couple of tablespoons of jelly. A spoonful in the gravy, makes the most wonderful sauce. Only your imagination sets the limits.

Here is the recipe for homemade sugar-free red currant jelly. I hope you will love it.

Ingredients 1 Servings

  • Red currant berries 750 g
  • Water 200 ml
  • Potato flour Can be substituted with corn starch 2 tbsps
  • Flydende Sød Apx. 60 ml pr 1000 g juice (or equivalent of about 500 g of sugar if using another sweetener)
  1. Wash the berries and put in them in a pot with stalks and everything._MG_9133
  2. Put in 200 ml of water and boil for about 15 minutes, stirring often. Make sure all the berries are popped._MG_9135
  3. Line a sieve with cheese cloth (or a clean dish towel) and place it over a bowl. Pour the berry mixture into the sieve and let it drain until no more juice comes through (½ to 1 hour)._MG_9137
  4. Mix 2 tablespoons of potato flour with 2 tablespoons of cold water. Make sure it is completely dissolved._MG_9138
  5. Weigh the juice. Divide the weight by 16 and add that much in ml of Flydende Sød. Be careful as a little makes a lot of difference. Pour the potato flour mixture into the juice and pour everything into a clean pot.
  6. Heat while stirring. When it comes to a boil, turn down the heat and let it simmer for about 2 minutes._MG_9139
  7. Pour the jelly into a sterilized glass._MG_9144
  8. Close the glass and put in into the refrigerator. That is how easy it is to make homemade sugar-free red currant jelly.red-currant-gel-square
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