A few years ago, I put in two black currant bushes. This is the first year where I’ve had enough currants to worry about canning them. Currants themselves are tasty enough that they don’t need much doctoring. Sugar and a bit of lemon juice are all.
- 2 cups of black currants, stemmed and washed
- 3/4 cup water
- 1-1/4 cup sugar
- 2 tbsp lemon juice
Wash and stem the currants (honestly, this is the longest part of the process). Add them to a nonreactive pot with the water and bring them to a boil. Reduce the heat to medium, cover, and cook for ten minutes until the currants are softened.
Add the sugar and lemon juice and cook over medium heat, stirring frequently until it reaches the jelling point. If you’re using a candy/jelly thermometer, that is 220 F/104 C. If you don’t have a thermometer, you can use the cold saucer test.
Have two washed and sterilized jars ready. Pour the jam in, leaving 1/4″ head space at the top of the jars. If you aren’t water processing, they can be lidded, cooled to room temp, then put in the fridge, where it will be good for a few months.
If you are water processing, have a pot of boiling water ready, use two part lids on the jars, insert into the water bath and boil for 10 minutes. Remove and let cool until the lids ping. Store in a cool, dark place until you’re ready to use it.