Walking through the produce section of the grocery store yesterday I came across currants. It is so unusual to see currants in the store, I scooped up a couple little containers as fast as I could. After lunch I turned those little beauties into jam. I love currant jam, one of my very favorites, and one that is not always on the shelf because currants are not always available here. It was a treat to be able to add the jam to my larder.
2 1/2 cups of currants, I used a combination of black and red, but any combination is fine, separate the fruit from the stems
1/2 cup water
1 1/2 cups granulated sugar
1 tablespoon lemon juice
2 tablespoons cassis, this is optional, if you have some use it, if not, it is fine
In a stainless or enamel pan, bring currants and water to a boil, reduce heat and simmer for 10 minutes to soften the fruit.
Add sugar, lemon juice, and cassis to the pan, bring to a boil, and continue boiling until set, about 10 minutes.
Fill jars, leaving 1/4 inch headspace, and process in a boiling water bath for 10 minutes.
Do not forget to label the jars, dark jams all look alike a few months later.