Red currant jam is quick and easy to make at home. Leave the seeds in for a chunky jam, or sieve them out, your choice.
Prepare the red currants by either stemming them by hand to retain their seeds, or running them through a food mill to remove their stems and seeds.
Place the fruit in a saucepan with a tiny bit of water (or lemon juice if you prefer). Bring to a simmer.
Add sugar to the pot and stir to dissolve. Feel free to add between 1/2 cup and 2 full cups of sugar based on your own tastes.
Simmer the jam for about 5 minutes until it begins to set.
Ladle into sterilized jars and store in the refrigerator, or process in a water bath canner for 10 minutes.
One pound of fruit yields roughly 1 half-pint jar of jam. This recipe can be made with 4 to 6 pounds of fruit per batch for larger quantities.