Currant – Prosecco – Jam

by Editorial Staff

Summary

Prep Time	50 mins
Total Time	4 hrs 50 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

800 g currants, white, plucked
100 g currants, red, plucked
500 g ellin suar (ellin raw cane suar, 2: 1)
300 ml sparkling wine (Prosecco)

Instructions

Wash the plucked currants and then mix with the preserving sugar. Stomp a little and let the juice steep for at least 4 hours (possibly overnight).
Heat in a saucepan while stirring until the sugar has dissolved (do not boil!). Then pass the mixture through a sieve (Flotte Lotte), mix with Prosecco and heat in a large saucepan while stirring. Boil for 3-4 minutes and stir. Make a gelling test (a few drops on an ice-cold plate will set immediately). If necessary, skim it and immediately fill it to the brim in clean, hot rinsed glasses. Close with screw cap, turn upside down for 10 minutes. Then turn over and let cool down undisturbed.

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.