For the currant jam, grate the currant from the stems, wash and puree with a hand blender. Mix with jelling sugar and vanilla sugar and bring to the boil. Boil the currant for about 6-8 minutes until bubbly (do a gelling test). Immediately fill the currant jam into the prepared preserving jars and seal.
Currant Jam
![](https://yoshinosushi.com/wp-content/uploads/currant-jam_1-39032-1.webp)
Rating: 2.86 / 5.00 (42 Votes)
Total time: 15 min
Servings: 8.0 (servings)