This easy blackcurrant jam recipe uses the whole fruit for a tart ... Simmer for 20 minutes, or until the skins of the currants are very tender and the liquid has almost evaporated.

In small pot over medium heat, place currants with just enough water to ... Remove from oven, and cool slightly before serving. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.

Towards the end of the cooking time, press the currants with a potato masher or jam skimmer to break the skins and release the juice. Strain through a jelly bag suspended over a large bowl and ...