Currant-Peach Jam with Vodka

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	20 mins
Total Time	1 hr 50 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

400 g currants, red, weihed and prepared
400 g peach (s), prepared and weihed
2 tablespoon lemon juice
0.5 stick ½ vanilla
0.5 ½ tonka bean (s), can also be omitted
40 g vodka
500 g preservin suar 2: 1

Instructions

Briefly boil the currants and pass them through the sieve (if you don`t mind the kernels, you don`t need to). Skin the peaches (that too is a matter of taste).
Put the fruits in a saucepan, along with lemon juice, grated tonka bean and scraped vanilla pod. Stir in the preserving sugar and let everything stand for about an hour. If you like the jam fine, you can mix it up briefly with the magic wand.
Bring the jam to the boil according to the instructions on the packet, add the vodka in the last 5 minutes and bring everything to a vigorous boil again. Make the jelly test and pour the jam into prepared twist-off jars. Turn the lids on the jars and turn the jars upside down for at least 5 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.