Currant jam for winter

Currant berries contain a bunch of different vitamins, and black currant also contains acids. In addition, all the useful substances remain in the currant for quite a long time after its processing.
It is not recommended to store the collected currants for a long time. Under certain conditions, the shelf life of currants is about 5 days, but still the berry should be processed within a day after harvesting.
The collected currant berries are thoroughly washed and then crushed. You can use a spoon, but a food processor or blender will significantly speed up the process.
If the currant is sour, then the amount of sugar for jam can be increased.
The recipe for making currant jam is very simple.
blackcurrant puree is covered with three kilograms of sugar and cooked over high heat, stirring constantly.
When using red currant berries, 4 kg of sugar should be taken for 5 kg of berries. Puree is mixed with sugar and allowed to stand for a day. Then the mass is boiled for 20 minutes.
The prepared jam is poured into jars and covered with lids.
You need to store the jars in a dark, cool place.