Blackcurrant Jam

I see blackcurrants for sale in gourmet markets sometimes in the United States, and they’re so expensive I shelve my jam dreams again for a while. We eat a lot of blackcurrants in Ireland, where they grow very well; so many people have a bush, or several, in their back gardens. Redcurrants are milder and tarter, but fresh blackcurrants already taste like jam even when they’re fresh. When they become jam, the result is intense: deep, dark purple, darker than grape jelly, with a strong, tart