Blueberry-currant jam

Ingredients for 1 servings:

• 500 g blueberries
• 500 g currants, red
• 200 g gelling sugar 3:1
• 100 g gelling sugar 2:1
• 100 g xylitol (sugar substitute)
• 1 lemon(s), juice
• 2 pinches of salt

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 4 minutes; Total time approx. 6 hours 39 minutes

reduced sugar and calories

Wash the berries separately in a bowl, then drain. Sort out the blueberries. It’s best to pick the currants with your fingers (rather than with a fork), as this makes it easier to find individual mushy berries. Weigh all three types of sugar and place them in a large pot. Add the lemon juice and salt. Add the berries and bring quickly to a boil. When it starts to bubble, start stirring and cook for another 2 minutes, then mash the berries with a masher (or leave them whole). A total of 4 minutes of cooking time is required. Remove from the heat and season to taste, adding more lemon and a pinch of salt if desired. Immediately pour into jars while hot. Seal tightly and let cool. Notes: Both berries combine perfectly to create a dark, berry flavor. We like this as a spread for fresh “Fine Spelt Pancakes,” for example. The mixture sets well. We store our jars in the refrigerator. We don’t yet have any experience with its shelf life at room temperature. 1 serving = 1 spread with 2 teaspoons = approx. 50 kcal. – Total calorie content: 2230 kcal.