Recipes/Jam_Black_Currant

Based on https://foragerchef.com/black-currant-jam/#recipe

Ingredients - double recipe in (parens)

• 500g black currants (1kg)
• 100g allulose blend (200g)
• 30g rice vinegar or fruit vinegar (60g)
• 5ml vanilla extract (10ml)
• zest from half a lemon (whole lemon)
• pinch of salt (2ml salt)

Directions

• add allulose, salt and vinegar to a pan and bring to a simmer
• add the currants and let heat up
• use a few blasts of a hand blender to break up the currants
• bring to a boil, then reduce to a simmer for 5-10 minutes, stirring regularly
• once it’s thick enough, take off the heat, add the vanilla and zest and stir well, then keep in a mason jar in the fridge.