Redcurrant jam

The recipe for red currant jam differs from the recipe for black currant jam, but it is also not complicated enough.
First you need to prepare the berries: sort, wash and dry using a clean dry towel.
Ready-to-process red currant berries are blanched for three minutes, and then crushed until the juice appears.
The resulting puree is placed in an enameled container, water and sugar are added.
After thoroughly mixing, the mass is cooked over low heat until its volume is reduced by 2-3 times.
You can check the jam for readiness by taking a drop of jam and putting it on a saucer. If the jam does not spread, then it is completely ready.
Ready-made red currant jam is laid out boiling in dry clean jars and closed with lids.
Closed jars should be stored in a darkened, cool place.