Directions

1. 1

   Stem and rinse the fresh black currants. In a nonreactive pot, combine the black currants with water and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 10 minutes, stirring occasionally, until the berries have softened completely and released their juices.

2. 2

   Add the sugar and lemon juice to the softened fruit. Stir well to dissolve the sugar completely.

3. 3

   Increase the heat to medium-high and bring the mixture back to a rolling boil. Continue cooking while stirring frequently to prevent sticking and ensure even heat distribution.

4. 4

   Monitor the jam as it cooks. If using a candy thermometer, test the temperature once it appears thickened—it should reach 220°F (104°C) to achieve a proper gel. Alternatively, use the plate test: place a small plate in the freezer. When the jam appears thickened, remove from heat and drop a teaspoon of jam onto the cold plate. Return the plate to the freezer for about 5 minutes. Remove and push your finger through the jam—if it wrinkles and holds its shape, it has reached the jelling point. If not, return the pot to heat and continue cooking for 1-2 minutes before retesting.

5. 5

   Once the jam has reached the desired consistency, remove from heat. Skim off any foam from the surface if desired. Carefully pour the hot jam into clean, sterilized jars and seal with lids.

6. 6

   To help seal the jars, invert them upside down until completely cooled to room temperature. Store in a cool, dark place. Once opened, refrigerate and use within a few weeks.