(As for the blackcurrant jam I also attempted back in July -- the flavor is wonderful, but the cooking wasn't long enough to break down the berries obviously, because they are still a little too sturdy to spread. Still, I'll count that one a success as well.)
And as an extra bonus, the kimchi that had been fermenting in the cellar the whole time we were gone came out delicious as well - spicy and tender and alive - and I had to dig up potatoes to accompany it for dinner.
Time to set the next one into motion . . .