Toss all ingredients in a medium-sized, deep sauce pan and turn the heat to medium until the mixture begins to bubble. Then, reduce the heat to simmer and stir.
Allow mixture to cook and the berries to naturally break down. Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
When the jam has reached the consistency you desire, carefully pour hot jam into clean and sterile mason jars.
Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.
Refrigerate for immediate use or store in a cool dry place for up to 12 months.
It is very important to use a clean and sterile jar if you plan to preserve this jam for future consumption.One tablespoon equals one serving.Recipe will yield about 3 cups of jam once it has cooked down and thickened.Please note: Currants have a high water content and may take up to three hours of cooking time to reach desired thickness.