Currant Jam

Juice the currants to obtain 1 kg of juice. Pour the juice into a saucepan, add sugar, mix, and bring to a boil. Reduce the heat to less than half and simmer for 10 minutes, stirring occasionally.

Then perform a gelling test – pour a spoonful of jam onto a clean saucer. If the jam sets, it's ready and can be poured into washed jars. If it doesn't set, cook for another 4 minutes.

Then, fill the jam into washed, dry jars. Seal them with lids and turn them upside down. Let cool and store.