For the currant jam, put the currant in a pot and puree well with a hand blender. Press through a sieve if desired. Add a squeeze of lemon juice and the package of berry preserving sugar and bring to a boil for three minutes.
Fill a pan 1 inch high with hot water. Pour the jam into jam jars, screw them shut and place them in the hot water, lids first, to create a vacuum.
Preparation Tip:
A little mint peps up the currant jam a bit more.
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