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
Print Recipe
Pin Recipe 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.
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