Currant – coconut – rum – jelly

Ingredients for 1 servings:

• 1 ½ kg currants
• 1 packet of gelling sugar (2:1)
• 1 can coconut milk
• 1 shot of white rum

Instructions

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

Wash the currants and place them in a saucepan, as they are. Set the heat to high and bring the berries to a boil until they slowly release their juice. Then press them through a sieve, collecting the juice. Use only the juice. Pour this into a fresh saucepan. Bring to a boil with the gelling sugar, coconut milk, and (a really good splash of) rum. Note: You may want to measure again while mixing to see if the amount without the sugar adds up to approximately 900-1000 ml. If in doubt, use a little less and simply add less coconut milk. Once the mixture is boiling, continue cooking for at least 4 more minutes. Then test for setting (on a plate). Pour into clean jam jars that have been rinsed with hot water. Seal and turn upside down for 5 minutes. Then let it set until at least the next day.