With late summer steadily approaching we can soon enjoy delicious summer fruits like blackcurrant and apples. If you’re not lucky enough to have blackcurrants in your garden, worry not as many blackcurrants grow wild, and it’s easy to to pick enough to make many pots of jam. My partners mum Hazel, (who is an expert jam-maker) always says it’s only worth making jam if you get a lot of fruit for free, or can pick it wildly, and as blackcurrants are so abundant this is the perfect use for them.
This recipe doesn’t use any sugar, but uses Suma Blackcurrant and Apple concentrate as a sugar substitute. It isn’t sugar free as it contains a lot of naturally occurring fruit sugars, but it is a different and unusual twist on regular jam using only 100% pure fruit.
Suma Apple and Blackcurrant concentrate makes for not only a delicious drink, but is also a great sugar substitute, and can be used creatively in many recipes when sugar or a sweetener is needed. For another example of using Suma Apple and Blackcurrant concentrate in cooking see our Vegan Breakfast Muffin Recipe.
3 Granny Smith or other firm, tart apples
250ml unsweetened apple juice concentrate or apple and blackcurrant concentrate(JU214, JU240)
1 lb/500g blackcurrants
2 sprigs of fresh bruised mint (optional)
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