1) Put 2-3 small plates in the freezer to test for jam setting later.
2) Wash and pick stems off currants. Place in a pot with water and bring to a gentle boil until the currants are cooked and squish easily.
3) Add sugar and stir until it dissolves.
4) Turn up heat to high and go to a rolling boil. Boil for 8-12 minutes in order to set pectin.
After 8 minutes take a teaspoon full of jam and place it on a plate from the freezer. Let the jam cool, then run your finger through the jam. If a skin gets crumpled in the jam then the jam is set and ready to be jarred, if the skin is quite thin or not present continue boiling and try again in another few minutes.
5) When the jam is set take the pot off the stove and ladle into hot sterilized jars. Seal with hot lids.
6) Process in a boiling hot water bath for 5 minutes.
7)Place jars on the counter for 12-24 hours until the lids have sealed and the jars have cooled.