Currant – Coconut – Rum – Jelly

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

1 ½ kg currants
1 packet preserving sugar (2: )
1 can coconut milk
1 shot rum, white

Instructions

Wash the currants and put them in a saucepan as they are. Turn the stove to the highest setting and bring the berries to the boil until they slowly lose their juice. Then press it through a sieve, catching the juice. Use only the juice. Put this in a fresh saucepan.
Bring to the boil together with the preserving sugar, coconut milk and (a really good shot) rum.
Note: It may be necessary to measure again while mixing, whether the amount without sugar is around 900 - 1000 ml - if in doubt, it is better to add a little less, then just add less coconut milk.
When the mixture boils, let it cook for at least another 4 minutes. Then make a gelling test (on a plate).
Pour into clean jam jars that have been washed out with hot water. Seal and turn upside down for 5 minutes. Then let it set until at least the next day.

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.