Currant jam is both sweet and tart in flavor - I freeze mine when in abundance then make a large batch (feel free to double depending on your crop size). Not only is this perfect for toast but also is great with balsamic to make a drizzle for roast lamb, or even makes a great sauce for ice cream!
800 grams redcurrants
400 grams white sugar
1. Prepare currents by rinsing well and removing stem, add to large pot and gently crush.
2. On a medium heat, add sugar and stir until dissolved. Once the sugar is completely dissolved, raise the heat to high and boil, stirring often until reaches setting point around 102 ºC.
3. Remove from heat and skim off any foam. Ladle hot jam into sterilised jars leaving headspace. Wipe any spillage before securing seals and bands, allow jars to cool.
Store in a cool dark place.