No Added Sugar Blackcurrant Jam

Serves: 4-6 jars Cooking time: 30 MINUTES
Blackcurrant Jam


  • 1.2 kg Total Sweet Xylitol
  • 900g blackcurrants – frozen or fresh
  • Juice of 1 lemon

We get asked a lot about whether you can make jam with Total Sweet Xylitol. The simple answer is 'yes' and here's a great tasting example to prove just how easy xylitol jam is to make.


  1. String and wash the blackcurrants, then place into a heavy-based pan with 600mls of water.
  2. Simmer until the fruit is tender, then add the Total Sweet and lemon juice and stir until completely dissolved. Make sure every bit of xylitol is dissolved - including any on the side of the pan or spoon, if not the jam can crystalise when it cools later.
  3. Bring to the boil and boil rapidly for about 10 to 15 mins.
  4. To test if set: Take the pan off the heat and put a small amount of the jam on a cold saucer and leave for a few seconds. 
  5. If the jam wrinkles when you push it gently with your finger, it is ready. If not, place back on the heat and boil again for a few minutes.
  6. Spoon off any scum from the edge of the pan and leave for 15 mins.
  7. Stir once and pour into warm, sterilised jars.
  8. Cover with lids whilst warm.