in , , , , ,

Red Currant Jam with Rum

Red currant jam with rum

If you have an irrepressible desire for a great-tasting jam that takes little work, that is quick to prepare and that everyone loves, then I have the right jam for you today: Red currant jam with a shot.

Red currant jam with rum Recipes

A dear colleague owns a garden, a kitchen garden and occasionally brings us part of her harvest.

Of course, we are very happy about that. Yesterday she brought me red currants.

How healthy are currants?

Red currants are rich in vitamin C. The vitamin regulates the body’s phosphorus and calcium balance. Vitamin C, or ascorbic acid, is very important for building our bones and protects or strengthens our immune system. Thanks to a high fiber content, they help with indigestion, the many small seeds stimulate digestion and the juice of the berries strengthens the respiratory tract. Already Hildegard von Bingen used currants as healing fruits in her great work for the sick in the 11th century.

Red currant jam with rum recipe

I have already introduced you to some recipes with the great fruit, including: the currant trio dessert and the almond semolina cake with currants.

What could be more obvious than making jam.

Here for you my recipe with a small drop of alcohol.


Red currant jam with rum

Red Currant Jam with Rum

Red currant jam, the fine fruit acidity of the currant harmonises perfectly with the acidity of the lime, the rum aroma and the subtle note of vanilla.
Cook Time 30 mins
Total Time 30 mins
Servings 8 small glasses
Calories for 1 serving 589.1


  • 1 kg currants (red)
  • 1 kg preserving sugar 1 to 1
  • 1 lime
  • 1 vanilla bean
  • 60 ml rum – with vanilla and cocoa (great for dessert etc.)


  • Wash the berries and pluck them from the stems.
  • Place in a tall saucepan, add the preserving sugar, lime juice and rum and mix together. Cut open and scrape out the vanilla pod. Add the pulp and the pod to the fruit mixture as well.
  • To sterilize the glasses, I fill them with boiling water.
  • Bring the whole thing to a boil while stirring and let it simmer for 4 minutes.
  • Shortly before the end of the cooking time, remove the vanilla pod and mix with the hand blender.
  • Do a jelly test, i.e. put some jam on a cold plate. It should then gel relatively quickly. When she does, remove the pot from the stove.
  • Pour the water out of the glasses, carefully hot, and pour in the jam. Cover with a lid and turn upside down for at least 5 minutes.
  • And already a very tasty jam is ready and can be enjoyed.
Course Dessert, Stockpiling
Cuisine German


Calories: 589.1kcal | Carbohydrates: 135.4g | Protein: 1.6g | Fat: 0.4g
Have you tried the recipe?Mention @ballesworldblog or use the hashtag #ballesworld!

The harmony of the ingredients is the secret of the great taste of this jam.

Good Appetite!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

GIPHY App Key not set. Please check settings

Tuna Salad Recipe

Tuna Salad

Currant dessert recipe

Currant Dessert with Giotto