I haven't been blogging because I've been in my kitchen experimenting.
The goal - to make an all natural sugar free jelly that tastes good.
The problem - sugar is a big part of what makes jelly "jell" so making one without any sugar is tricky. I don't want to used processed nutrient dead calorie rich white sugar. I also don't want to use artificial sweeteners. It also has to be gluten free and casein free. Since sugar also acts as a preservative in jellies, if I do succeed it will probably have a shorter shelf life.
I didn't want to use honey or maple syrup for fear they would add too much flavor - I really want to taste the fruit.
I decided to use stevia for my first trials. I also picked currants to be the fruit since I have a bumper crop of them this year and I won't be upset if I ruin a batch or two.
Batch #1 was a complete bust. It did not jell at all and wasn't even thick enough to use as syrup. It was also way too tart.
I decided to increase the pectin and the stevia and try again.
Batch #2 was better. It jelled. A soft jell that set up a little firmer in the fridge - definitely a texture I could be happy with. But it was still way too tart.
I'm not sure what to do next. I'm not sure if I need to add more stevia or less. Stevia can get bitter if you use too much so you want to use it sparingly. It wasn't bitter though so I think I could add more - or should I just switch to a different sweetener?
I'm going to mull it over a bit before I give it another go. I'll keep you all posted and post a final recipe and pictures when I get it all figured out.