Why black currants balance better with fructose than red ones

Currants possess a naturally intense flavor that pairs well with fructose, making this jam an ideal preserve for those monitoring blood sugar levels. The primary technical challenge is controlling the heat to prevent overcooking and maintain the berries' vibrant color. Ingredients Currants (black or red) — 1 kg Fructose — 700 g Lemon juice — 1 tbsp Preparation Step 1. Wash the currants and dry them thoroughly. Removing excess moisture prevents the jam from taking too long to reduce or becoming too liquid. Step 2. Remove all stems from the berries and transfer them into a pot.