in Recipes

Currant jam with coconut

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Ingredients for 1 servings:

  • 1,000 g currants, red
  • 100 g desiccated coconut
  • 150 ml liqueur (elderberry liqueur) or rum
  • 600 g gelling sugar, 2:1

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pick, sort, and wash the currants. Drain and combine with the gelling sugar in a large saucepan. Let stand for half an hour, if possible. Add the liqueur/rum and coconut flakes and bring to a boil over high heat. Let it bubble for 4 minutes, stirring frequently. Then test for setting and immediately pour into hot, rinsed twist-off jars. Let stand upside down for a few minutes, then turn over, label, and store in a cool, dark place. Done!

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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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