I just tried this recipe and could not stop licking the pot! Absolutely decadent! But currants have a lot of pectin in them so don't overcook. No worries about this recipe setting. From Put a Lid On It.
Red & Black Currant Jam with Cassis
2 1/2 c. red currants, washed and stemmed
2 1/2 c. black currants, washed and stemmed
1 cup water
3 cups sugar
2 tbsp lemon juice
3 tbsp. Cassis or blackcurrant liquer/brandy
Place fruit and water in a large stainless steel or enamel saucepan and bring to a boil over high heat, cover, reduce heat and simmer gently for 10 mins stirring occasionally. Add warmed sugar, lemon juice and liquer. Bring to a full rolling boil over high heat,stirring constantly. Boil HARD uncovered until mixture will form a gel (about 10 minutes) and then remove from heat. Ladle into hot sterilized jars,affix lids as per usual and process 5 minutes from the reboil in boiling water bath. Cool undisturbed 24 hours before removing bands and storing. Makes 5 scrumptious cups.
Elaine
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