Tag: refined sugar free

Blackcurrant Sugar-free Jam

This would be described as a spread rather than a jam if sold commercially as it does not contain sugar. The sweetness comes from concentrated apple juice. This is not as sweet as normal jam, but if you like the tartness of blackcurrant you will love this.

Ingredients

  • 1kg of blackcurrants
  • 500ml of apple juice concentrate (found in health food shops)

Method

  1. Pour the apple juice into a large pan and bring to the boil
  2. Simmer for 10 minutes to start reducing the juice down
  3. Add the blackcurrants and simmer for 5 minutes with the lid on
  4. Remove the lid and turn the heat up to medium high to cook for another 10 minutes
  5. Test the jam is ready by either drawing a spoon in a line across the bottom – you should hear a hissing sound, or take a spoonful and put it on a cold saucer to rapidly cool it, you’ll soon know if it is thick enough
  6. Prepare your jam jars. I like to boil mine in a saucepan for a couple of minutes to make sure they are sterile.
  7. Fill the jars with the jam (I find that a jam funnel really helps to get the jam into the jar without making a mess) I made 3 jars with a little left over with the quantities above.
Three full size jars and half a little one made with 500g of blackcurrant
The jam goes well on gluten free scones
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Cranberry Scones

This recipe includes dried cranberries because I quite like their tanginess but it could, equally well be made with a sweeter dried fruit like raisins or sultanas, which is more traditional. However, the mixture can also be plain. I’ve used gluten free flour, vegan butter and unrefined sugar but you could always substitute ‘normal’ ingredients.

Makes about 12 scones

Ingredients

  • 500g gluten free self raising flour
  • 125g vegan butter, margarine or coconut oil (I really like Naturli vegan butter)
  • 1.5 teaspoons of gf baking powder
  • 4 teaspoons of coconut palm sugar (optional)
  • Handful and a half of dried cranberries, cut in half
  • 1.5 teaspoons of vanilla extract, paste or powder
  • 250ml Oat, plant or nut milk
  • 4.5 teaspoons of lemon juice

Method

  1. Mix together flour, baking powder and butter blending it till it has the texture of breadcrumbs
  2. Add in the sugar, vanilla and cranberries
  3. Mix in the oat milk and lemon juice to create a dough
  4. Pre-grease a baking tray and line with greaseproof paper
  5. My lazy way of making the individual scones is to break off pieces of dough to roll into balls and then flatten a little when placing onto the baking tray – if you want more regular shapes roll out the dough to about 1.5 cm thick and use a cutter
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