I harvested a ton of currants around here, and I adapted an off-the package recipe for fruit jam to use these sour little berries with interesting results. You will need a food mill (strainer with a baffle and handle built in) to process this mix.

4 cups redcurrants, divided into 2 batches of 2c apiece
1.5 cups sugar

Cook 2 cups of redcurrants with the 1.5 cups sugar, stirring constantly over medium high heat. Cook until the mix turns to a sugary compote and most of the berries are crushed. This will take very little time, maybe five minutes. I usually cook until the currants start to boil over when I don't stir them for about 30 sec.

Pass the cooked currants and the raw currants both through the food mill into the same bowl and mix the resulting fruit soup. serve with desserts, alone, over ice cream or

add 1 dose of freezer jam pectin and store in the freezer for later use as jelly.

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