Currant jam for winter simple

1. Sort out the currant berries. Rinse the currants under running cold water and dry them, throwing the berries into a colander so that excess water runs off.

2. Pour the washed red currants into a large saucepan. Separately boil a glass of clean water and pour it into a saucepan with currants. Then put it on the stove and cook the berries over low heat for about 5 minutes. From the heating, the berries should burst and let the juice, on the basis of which we will cook jam in the future.

3. Pass the liquid berry mass through a fine sieve, separating the currant juice from the skins and seeds. The resulting cake is also pressed down with a spoon and squeeze the remaining juice out of it.

4. Pour the extracted currant juice back into a large saucepan. Pour out all the necessary amount of sugar there. Mix everything with a spoon, dissolving the sugar in the currant juice. We put a saucepan with berry mass on the stove and bring it to a boil over medium heat. Then reduce the heat to a minimum and cook the jam for 15 minutes from the moment of boiling, constantly stirring the contents of the pan with a spoon. Make sure that the sugar is completely dissolved. During this time, about 1/3 of the liquid will evaporate and the berry mass will become thicker. Jam should not be boiled too much, since at too hot a temperature and active boiling, the gelling substances contained in red currants are destroyed.

5. Rinse the glass jars well with detergent and rinse with boiling water. Then sterilize them over steam, and boil the lids in a saucepan for 5 minutes.

5. After 15 minutes of boiling, remove the pan from the heat and pour the currant jam into the prepared clean jars. After we roll up the jars with lids and put them on the floor, turning upside down. We wrap the jam jars with something warm and leave them in this state until they cool down. After the cans cool down, you can put them in a dark, cool place to store for a year.

Successful preparations!