The most tedious task of making jam is the cleaning of the berries/fruit. In this case, the currents not only need to be washed but the tiny stems removed along with any rotten or dried out berries. Place the berries in a basin or large bowl, fill with cold water and start picking through. I usually lean over the sink and have a good pile in a sieve and a discard pile to go into the compost. When we tag team this job we place the basin on a towel and sit in a circle and pick through.
1 kg (2.2 lb) red/golden or a combination of currents, stems removed and rinsed
.5 kg (500 g/ 1.1 lb) sugar
1 dl (shy 1/2 cup) water
Sterilize glass jars by boiling them for 10 minutes and leaving them in the hot water until ready to use. Simmer, do not boil, the lids and rings and leave them in the hot water until ready to use. Bring the berries and water to a boil on medium-high heat then reduce the heat to simmer for 5 minutes, stirring occasionally. Add the sugar, bring to boil again and reduce heat to simmer 10-12 minutes with the lid off. Pour or ladle the hot jam into the drained and still hot glass jars, wipe the edges of the jars with a paper towel dipped in water, secure the lids with the rings, place in a canning pot, fill with water to just below the lids and bring to a boil for 10 minutes. Cool 12-24 hours in the hot water bath. This recipe makes 6 half-pint jars (I used pint jars because that’s what I had on hand).