Currant – Mango – Jam

by Editorial Staff

Summary

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

Ingredients

500 g currants
500 g mano (s), ripe
500 g preservin suar, 2: 1

Instructions

Brush the currants from the panicles, mash them and, if you like, brush them through the soft Lotte to remove the stones. Weigh out 500 g currant puree.
Peel the ripe mango, remove the stone and dice the pulp. Puree and weigh also 500 g.
Mix the pureed fruits with the preserving sugar in a saucepan, bring to the boil while stirring and cook for 4 minutes, stirring constantly. Then immediately fill into jars and close tightly.
Thanks to the sweet mango, the jam doesn`t taste so sour. You can vary the proportions as you wish (e.g. 700 g currants and 300 g mango) and thus ensure a more or less sour taste.

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.