Blackcurrant jam for winter

Who has not cooked black currant jam? Every housewife, and no one will dispute this fact, has tried to do this in her lifetime. Of course, black currant is very useful. It helps so much in winter, when immunity is reduced or a cold overcomes, that all housewives consider it a rule to close not one, but 5-10 jars of this useful and delicious food every season.

My grandmother also cooked this recipe. We, the children, were always waiting for the foam – taking turns approaching the ladle with which grandma took off this fragrant yummy. The smell of currant jam is the smell of childhood of many children. Today, many people prefer to take a jar of this jam in the super market. But personally, I prefer home canning, in which we know what, how much and when.

So, let's cook the syrup. And for this we will need 6 cups of sugar and 2 cups of water. After all this boils, and the sugar is completely dissolved, put the black currant here. Cook for 5-7 minutes, just do not boil! Turn off the gas and pour 2 more cups of sugar. Stir it until completely dissolved. And then we will put them into jars, twisting their lids.

Gorgeous jam turns out – delicious and fragrant.