Apricot – Currant – Jam

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

350 g apricot (s), pitted, weihed, cut into wedes
120 ml water
450 g currant puree (in my recipes)
150 g crème de cassis
700 g preservin suar, 2: 1

Instructions

Put the apricots and water in a large saucepan, bring to the boil and simmer covered until the fruits are soft. Add the currant puree and 500 g of the preserving sugar and bring to the boil, let simmer for 1 min. Add the remaining sugar and the liqueur, bring to the boil again and cook until the gelling test is successful (2 - 3 min.) Pour the jam into the prepared jars while boiling hot and close immediately, let stand upside down for the first 10 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.