Quick Blackcurrant jam

Using this recipe, we get a pretty thick jam five minutes of black currant. This jam can be used as a filling for buns and pies.
blackcurrant berries should be sorted out, getting rid of garbage, then thoroughly washed and slightly dried (it is enough to put them in a sieve or colander and let the water drain).
We cook sugar syrup using cooked sugar and water in a large, preferably enameled container.
In the resulting syrup, we lower the finished black currant berries and cook for five minutes over low heat, stirring occasionally.
If you want the berries to remain whole and not crack, then instead of stirring, the container should be gently shaken or shaken.
After a short break, when the jam cools down a little, cook it again for five minutes on low heat.
And then repeat this procedure one more time, i.e. in total our jam should be boiled three times for five minutes.
Varenme five minutes of black currant is poured into clean, dry jars in hot form and closed with lids.
The jam should be stored in a cool place, away from sunlight.