-Black or red currants
-Lemon juice or Kirsch (optional)
Note: However many cups of currants you have, use an equal amount of sugar. I just used 2 cups to fill one jar and 2 cups of sugar. If you have 4 cups of currants then use 4 cups of sugar and so forth.
Wash and remove the stems from the currants.
Place the currants in a saucepan and add just enough water to cover the currants. Slowly bring to a boil and stir the currants. Continue cooking until the currants are soft, wilted, and are easily mashed when pushed with a spoon.
From here, you can sieve the currants to remove any seeds. Since my boyfriend likes "chunk" in his jam, I left pieces of whole currants in the jam. Place the currant juice back into the sauce pan, and add the sugar. Stir until the sugar is well dissolved and the mixture comes to a boil. Once the mixture boils, let it boil for about 5 minutes without stirring. This is also where you can add a splash of lemon juice or kirsch if you would like.
Remove the mixture from the heat and ladle into jars. Seal the lead tightly, and turn the jar upside down so that the top seals correctly. I like to seal my jam this way since I have the sealing lids and it can be easier than doing the hot water bath method. Let the jam cool completely and store in the fridge.