3 1/2 cups red currant (500 grams) 2 cups vodka (500 ml, or other preferred food grade alcohol) 1/2 cup Erythritol (100 grams, adjust to taste) Shop Recipe. Powered by. Instructions. Wash …
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Directions Step 1 In a large saucepan, combine currants with 1/3 cup water. Cook over medium-high heat, stirring frequently, until... Step 2 Place a small plate in the freezer. Return juice to clean saucepan; add sugar. Bring to a boil over medium-high... Step 3 Remove jelly from heat, and skim off ...
While I do this for astringent blackcurrants, sweet and bright red currants don’t need that much sweetness in my opinion. I generally add about 1/4 pound of sugar per pound of fruit for a tart jam. A 1/4 pound of sugar leads to a quite tart jam, and that may be too much for most palates.
2 cups fresh red currants (about 1 pint) rinsed (save a few for garnish!) In a saucepot, add the currants (stems and all) and a splash of water. Cook until the berries have burst and released all their juices. Use the back of a wooden spoon to gently help smoosh them.
Yes, there is such a thing as low carb jam! And we can’t wait to tell you how to whip some up. Naturally sweet raspberries combined with chia seeds and just a pinch of vanilla create a beautifully intense spread. And guess what? It has about 10% of the carbs in regular jam.