Veggie Box cups currants, de-stemmed Water, just enough to cover the bottom of the pan granulated sugar (amount depends on weight of puree - see instructions) zest & juice of 1/4 a lemon 1 jam jar with lid, sterilized

Rinse the berries and remove them from the stems, then place in a large pot. Barely cover the bottom of the pot with water and cook on medium-high heat until the berries become soft, about 3-5 minutes. Place berries and water in a food processor and blend until you've reached a puree consistency. Press the puree through a mesh strainer and discard any remaining seeds and skin. Weigh the remaining puree and measure out the same weight of granulated sugar. Put the puree and sugar in the same large pot along with the juice and zest of 1/4 a lemon and stir to combine. Bring the pot to a boil over medium-high heat and cook undisturbed for 7 minutes. Skim the scum off the top of the boiled mixture. Ladle or pour the jam into a prepared jar and screw on the lid. Refrigerate 24 hours or until set. Jam will keep in the fridge for several weeks.