Sugar-Free Blackcurrant Jam
Indulge in the vibrant, tangy flavor of homemade Sugar-Free Blackcurrant Jam, a guilt-free treat perfect for health-conscious jam lovers! This quick and easy recipe highlights the natural sweetness of ripe blackcurrants, enhanced with a zesty hint of lemon. Instead of traditional sugar, it uses stevia or erythritol for a low-calorie option, making it diabetic-friendly and ideal for those on keto or low-carb diets. With just 10 minutes of prep and 20 minutes of cook time, this jam comes together in no time, thanks to the use of pectin for a perfect set every time. Spread it on warm toast, swirl it into yogurt, or use it as a topping for desserts—this sugar-free blackcurrant jam is as versatile as it is delicious! Add a burst of summer to your pantry with this preservative-free and naturally sweetened homemade jam recipe.
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Recipe Information
Ingredients
- 1 kilogram Blackcurrants
- 250 milliliters Water
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 4 tablespoons Stevia or Erythritol
- 2 teaspoons Pectin
Instructions
Rinse the blackcurrants thoroughly under cold water, removing any stems or leaves.
In a large, non-reactive saucepan, combine the blackcurrants and water. Bring to a boil over medium-high heat, then reduce the heat to medium and let it simmer for about 5 to 7 minutes until the blackcurrants start to soften.
Mash the blackcurrants gently with a potato masher or the back of a wooden spoon to release their natural juices.
Add the lemon zest, lemon juice, and stevia or erythritol to the saucepan. Stir well to combine all the ingredients.
Sprinkle the pectin evenly over the mixture and stir thoroughly to avoid any lumps.
Increase the heat to medium-high again and bring the mixture to a rolling boil. Allow it to boil for another 5 minutes, stirring continuously to prevent it from sticking to the bottom of the pan.
To test the jam for setting, place a small plate in the freezer at the start of cooking. When ready, put a small spoonful of jam on the cold plate and return it to the freezer for a minute. If it wrinkles and holds its shape when nudged, it is done. Cook a little longer if necessary and test again.
Once the jam reaches the desired consistency, remove the saucepan from the heat. Let it sit for a minute for any foam to subside, then skim off the foam with a spoon.
Carefully spoon the hot jam into sterilized jars, leaving about 0.5 cm of headspace. Seal immediately with cleaned lids.
Allow the jam to cool to room temperature before storing it in the refrigerator. For longer storage, process the jars in a hot water bath for 10 minutes and then store them in a dark, cool place.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 28 mg | 1% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 80.8 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3257 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
