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Currant-mango jam with coconut liqueur

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Ingredients for 1 servings:

  • 500 g currants
  • 500 g mango(s)
  • 100 g desiccated coconut
  • 5 tbsp liqueur (coconut liqueur)
  • 500 g gelling sugar (2:1)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

makes about 6 glasses

Wash the currants and pluck the individual berries from the stems. Peel the mango and cut into small pieces. Place the currants, desiccated coconut, and coconut liqueur in a large pot. Add the sugar and boil gently for about 4 minutes, stirring constantly. Puree the mixture with a hand blender. Pour into clean, preferably boiled, dry jars. Turn them upside down and let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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