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  • #1

    Blackcurrants

    Hi All

    Does anyone know of a lower fat/sugar version of homemade blackcurrant jam? Is just that I'm trying to lose weight and so therefore do not want to make something that is full of sugar

    No worries if there is nothing available just thought it would be worth a shot.
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  • #2
    just blackcurrants?
    or, blackcurrant sauce?


    450g/1lb blackcurrants
    100ml/4fl oz water
    sugar to taste


    Put blackcurrants and water into a pan and cook until soft. Sieve to remove pips. Return to heat with enough sugar to taste, bubble for 3-5 minutes, until syrupy. Remove and cool.
    All gardeners know better than other gardeners." -- Chinese Proverb.

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    • #3
      Originally posted by Two_Sheds View Post
      just blackcurrants?
      or, blackcurrant sauce?


      450g/1lb blackcurrants
      100ml/4fl oz water
      sugar to taste


      Put blackcurrants and water into a pan and cook until soft. Sieve to remove pips. Return to heat with enough sugar to taste, bubble for 3-5 minutes, until syrupy. Remove and cool.

      Oh that sounds good as well TwoSheds will try that as well

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      • #4
        Suppose you could use honey? Still sweet and fattening but just use less!
        My Majesty made for him a garden anew in order
        to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

        Diversify & prosper


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        • #5
          I have often wondered if, with a high pectin fruit such as blackcurrants, you could use agave syrup to replace some if not all of the sugar. It is very sweet so you wouldn't need as much and it is at least low GI and recommended for diabetics. I use it alot but have never tried preserving with it. Just a thought.
          There is a war going on for your mind. If you are thinking you are winning.

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          • #6
            The fruit is preserved by the sugar. If you do not put enough in the fruit will rot.
            My phone has more Processing power than the Computers NASA used to fake the Moon Landings

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            • #7
              I think a standard recipe should work with less sugar if you add pectin sachet or Xanthum gum which is a binding agent available from the Free from range of MH foods

              LIFE FREE FROM
              BumbleB

              I have raked the soil and planted the seeds
              Now I've joined the army that fights the weeds.

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              • #8
                If you follow a normal recipe but with less sugar, you will end up with a smaller amount of jam that has normal sugar content, but such intense flavour that you don't need as much per slice.
                'Setting point' will not be achieved until you reach the 'right' sugar content.
                The amount of sugar in a slice of bread-and-jam isn't going to make a big contribution to a weight problem. The butter is far worse!
                Flowers come in too many colours to see the world in black-and-white.

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                • #9
                  Replace some of the sugar with a small amount of arrowroot. You could use cornflour but that goes cloudy whereas arrowroot is clear. It doesn't taste quite as good but if anybody is worried about sugar content then it is quite nice.
                  Why didn't Noah just swat those 2 greenflies?

                  Why are they called apartments when they are all stuck together?
                  >
                  >If flying is so safe, why do they call the airport the terminal?

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                  • #10
                    Thanks for all your replies will certainly look into them

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                    • #11
                      Two Sheds. Will that sauce freeze? It strikes me as being a brilliant sauce for gamey meats but most people want game in winter. So if it freezes.......mmmmmm.
                      Why didn't Noah just swat those 2 greenflies?

                      Why are they called apartments when they are all stuck together?
                      >
                      >If flying is so safe, why do they call the airport the terminal?

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                      • #12
                        You can successfully freeze blackcurrant syrup. With any of the low sugar receipes it's best to keep in the fridge (or freezer even) as they are more prone to spoil as they're not as well preserved

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                        • #13
                          You could add canerell granules or just spread it thinner on the bread.
                          My phone has more Processing power than the Computers NASA used to fake the Moon Landings

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                          • #14
                            Make as usual BUT, cut down the sugar by a quarter then add some AGA-Agar as the binding/setting agent. My missus does this with all her reduced sugar jams and marmalades.

                            Powdered Agar is about table spoon per pound of fruit. The Long string stuff she uses (got from a Chinese Store at a much reduced price I may add!)is added at the same time as the suger and is about "half a handful" in amount.

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