For the white currant puree, wash the currant, rub it down and sort it out. Bring the crushed currant to the boil in a saucepan, stirring constantly, otherwise it will burn.
When the currant has burst open, pass it through a sieve. Use the sieve with the smallest holes to filter out the seeds.
Season the puree with honey to taste and stir well. Pour into small jars, attach the rubber rings and lids, which have been boiled out according to the instructions, with two clamps each and boil down in the preserving pot at 90 degrees for 20 minutes. For larger jars, boil down longer accordingly.
After the boiling time, remove the hot jars from the water and let them cool down with the clamps on them. Only then loosen the clamps.
If the lids are tight without the clamps, the preserving process has been successful and the jars can be stored for about 6 months.