Red currant jam five minutes

Red currant berries are carefully examined and sorted, removing all unnecessary leaves or twigs that accidentally fell during harvesting. Spoiled or dried berries will also not be needed - they will not make a juicy and delicious jam. Then we shift the sorted berries into a bowl with water and wash them from dust and earth several times. Drain the dirty water and rinse the currants again through a colander. We leave the berries to dry so that all the excess liquid runs off.

Meanwhile, let's make syrup for our future red currant jam. To do this, pour clean cool water into a saucepan of a sufficiently large size and pour out all the sugar. The amount of sugar, if desired, can be slightly increased, especially if there are children or sweet tooth in the house. It will turn out a rather thick sugar mass. We put a saucepan with it on the stove and cook the syrup over low heat until the sugar in the pan completely dissolves. We make sure that the fire is minimal at the same time. Stir the syrup periodically so that the sugar does not burn to the bottom of the pan.

In the boiled sugar syrup, we shift the picked red currant berries, carefully (so as not to damage the berries) stir everything with a spoon and put the pan on fire again. Bring the berry mass to a boil, then gently shake the berries in a saucepan to mix them in sugar syrup, but at the same time keep them whole.

Put the pan back on the stove and bring it to a boil. After that, turn off the heat and gently mix the berries again, turning the pan in different directions.

The third time we put a pot of currants on the fire and boil the contents again. As soon as the jam begins to boil, we remove the pan from the stove and pour the ready currant jam into pre-prepared jars. Hermetically close with clean lids and remove the jam jars until completely cooled. Red currant jam is ready!

Bon appetit!