Has anyone made black current jam, jelly or casis? I have a wonderful bush and I froze what I picked last summer, but other than putting some in scones, I haven't tried anything. Their skins were a bit chewy. I used to can peaches a long time ago (a LOOOONNNGG time ago), but I'm kind of hesitant to try now.
I've made currant jelly, raspberry currant preserves (whole raspberries with currant juice) and currant liqueur. I haven't used the whole currants (i.e. with skins) in any preserves.