Black Currant Jam

3 Cups (1 lb) Black currants, stemmed
1 1/4 C water
1 3/4 C Sugar
1 tsp Lemon Juice

In a medium sauce pan boil currants and water for 10 minutes over medium heat.
Pour berries through a screen sieve and with a wooden spoon mash as much thru the screen as you can.  This will remove any seeds and flowers and leave you with a smooth paste.
Pour mash into a clean sauce pan and add the sugar and lemon juice.  Bring to a boil and use the cold spoon method to test for jell point.  This does not take long as Black currants have a lot of pectin.  Be careful not to over boil because the jam continues to thicken even into storage.
Pour into jelly jars and process in a boiling water bath for 10 minutes.
This recipe only makes 2 cups of finished jam.  Multiply up to 4 times for a full canner load.