Rinse and de-stem your black or mixed currants. If using frozen berries, allow them to thaw completely before cooking.

In a medium saucepan, heat olive oil over medium-low heat. Add the sliced shallots and cook gently, stirring occasionally, until they’re golden and soft—about 10–12 minutes. Don’t rush this step; a slow caramelization brings out their natural sweetness.

Next, add the prepared currants to the pan with the shallots. Stir to combine and let the mixture simmer for 5 minutes, allowing the currants to soften and begin releasing their juices.

Using an immersion blender (or carefully transferring to a standard blender), blend the mixture until mostly smooth. This step helps create a jammy, spreadable consistency while still leaving a bit of texture.

Now stir in the balsamic vinegar, honey (or brown sugar), salt, black pepper, and fresh thyme. If using, add lemon zest and Dijon mustard for extra brightness and complexity.

Lower the heat and simmer uncovered for 10–15 minutes, stirring often, until the mixture thickens to your desired consistency. The jam should coat the back of a spoon when ready.

Remove from heat and let cool slightly. Spoon the jam into sterilized jars, seal, and refrigerate. It will continue to thicken as it cools.