Black Currant Refrigerator Jam
350 g/ 12.4 oz black currants, weighed after destalking the berries
about 9 tablespoons agave syrup or another sweetener
2 tablespoons corn starch
a few tablespoons water
Clean and remove the stalks of the black currants. Place them in a large pot and add the agave syrup. Use a potato masher to crush the currants a little. You definitely don't want a berry puree here, just mash the currants partially to obtain some juice while retaining most of them intact. Mix well and let stand for about an hour. The mixture will become juicier during this time. Taste and add more sweetener if desired.
Bring everything to a boil and let cook for about 5 minutes while stirring from time to time.
In a small bowl mix the corn starch with some water to obtain a paste. You can change the corn starch amount used in order to get the desired consistency. Slowly pour this mixture into the boiling jam while whisking continuously. Bring to a boil again and cook for one more minute. Let cool, transfer into a clean jar and refrigerate.