Blackcurrant Jam with Fructose
Description
I always made jam and never even thought about whether it was bad for my health or not—if it tastes good, that was all I needed. But lately there has been so much advertising about healthy food that I couldn’t resist and decided to make currant jam with fructose at home, as an experiment, so to speak. A friend gave me the recipe; she is an expert in everything health-related and immediately warned me that agar-agar must be added to this kind of jam for thickness. In short, I made the jam, and I liked the taste so much that I am now rushing to share this simple currant jam with fructose recipe with you. It is an incredibly delicious treat—and healthy, of course, since there is no sugar here and we will not boil the berries for long, which will let us preserve all the benefits of currants in the jam. So I advise everyone without exception to try making this healthy delicacy. 1) Pick the berries off the stems and rinse them thoroughly under cold water, then drain them in a colander so excess liquid runs off. 2) Now crush the currants any way that is convenient for you, for example with a meat grinder or a blender. 3) Transfer the berry mixture to a saucepan, add the fructose and agar-agar, and stir. Place the saucepan over medium heat and bring the mixture to a boil; as soon as the jam boils, remove it from the heat. 4) Spoon the hot jam into sterilized jars, seal tightly with lids, and leave to cool with the jars turned upside down. Once cooled, move the jam to the refrigerator or any other cool place. Store in a cool, dark place.