Place red currants and water in a large, non-reactive pot. Gently crush the currants with a potato masher. Add the sugar and cook the mixture over medium-low heat, stirring constantly to dissolve the sugar. Once the sugar is completely dissolved, raise the heat to high and boil, stirring often, until the jam reaches the gel point .
In a large pot, place strained red currants and sugar. In a small bowl, squeeze one whole lemon and mix together with pectin until well blended. Add this mixture to the pot and stir together. Place the burner on high heat. Leave the pot uncovered and let the red currant mixture come to a hard, fast boil.
Put currants in large stock pot and simmer on low heat, smashing occasionally, until soft. Place cooked currants in cheese cloth or strainer to drain for several hours, preferably overnight. Measure juice. For each pint of juice, measure out 1 pound of cane sugar.
This easy and delicious keto and low-carb jam really hits the sweet spot! 1 cup fresh berries of your choice (I used 1/4 cup each, strawberries, blackberries, raspberries, & blueberries) preferred sweetener, optional (equivalent to 1-2 tablespoons sugar or to taste) Place berries and sweetener in a small pot over medium-high heat.