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Wash the blackcurrants and remove any stems, stalks and leaves from the fruit. Discard any that are bruised or discoloured.
Put the prepared blackcurrants into the sterilised 1-litre jar, along with the sugar and gin. Seal the lid, and shake until most of the sugar dissolves. Reserve the gin bottle for later.
Keep in a cool dark place, and give the jar a shake every day if you can, or every couple of days. The gin will be ready after three weeks, but can be kept for up to three months with the blackcurrants in for a stronger flavour. Don’t keep the currants in the gin for any longer than three months or the flavour will start to deteriorate.
Decant a little into a glass, and taste. When you’re happy with the flavour, strain through a fine mesh cloth or muslin, back into the original, or another, clean bottle. Discard the fruit. The flavour will keep developing over time, store in a cool dark place. Drink on its own, add a dash to champagne, or use in place of cassis for a less sweet profile.