These preserves are made by letting black currants sit with sugar, then boiling them briefly, following Germany’s late-summer harvest tradition. Their sweet-tart balance pairs simply with breakfast foods at brunch.
Wash the black currants and combine them with the sugar and lemon juice.
Cover the mixture and let it sit for 10 minutes so the fruit begins to release its juice.
Transfer the mixture to a saucepan and bring it to a boil. Once it starts boiling, lower the heat and cook for 20 minutes, stirring occasionally, until thickened.
Spoon the preserves into clean jars while hot and close the lids.
Remove the currants from their stems without crushing them; crushed berries will release their juice too soon. To check the consistency, drop a little onto a plate and let it cool.
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