Like with most things that happen around here, jaming, is a family affair. The black and red current bushes have been lovingly tended to by Papy Bob, the fruit picked and sorted by him, Rémi and Tino, and the jam made by me. I made jelly or 'Gelée' as they call it in France, which is basically jam without the bits, it's takes a bit more effort than 'lumpy' jam but I think it's worth it.
500g blackcurrents, 1kg redcurrents & a handfull of leaves.
makes a great present
the end of last years jam and the first of this years fruit