Currant Jam

recipe adapted from Mes Confitures by Christine Ferber
published by Michigan State University Press

2 3/4 pounds red currants
3 3/4 cups sugar
juice of one lemon (about a 1/4 of a cup)

Clean currants in cold water, drain and stem. 
In a non reactive pot combine berries and sugar and bring to a simmer. 
Remove mixture from the heat and pour into a glass or ceramic bowl. 
Cover and refrigerate overnight.

The next day, puree the currants in a blender. 
Pour through a fine sieve and with a rubber spatula mash the currants on the sides to push liquid through. 
Discard stems and seeds. Yield: 5 or 6 - 1/2 pints.
 
Place mixture back in a pan and bring to a boil, stirring gently. 
Continue the simmer for about five minutes. 
Check the set with a cold dish. 
Put jam into jars and seal. 
*Turn the jars upside down for ten minutes. 
Turn right side up and check to see if they have sealed in an hour or so.
 
*Just a reminder that not all people prefer to can jam with this method. 
The FDA does not recommend it. I am okay with taking the risk. 
This is how I was taught to can from my Mother and I continue to use this method.