Currant jam as jelly

The most time-consuming thing in the preparation of this delicious jam is the collection of red currant berries themselves. Next, the harvested crop must be carefully sorted out. Choose extra branches and leaves, remove spoiled berries. At the same time, it is not necessary to clean the currant from the tails, since in the end the jam will be ground through a sieve. Pour the already sorted currants into a bowl and pour cold water, rinse the berries thoroughly and drain the excess water.

Put the sorted and washed red currants in a large saucepan or metal bowl and cover the berries with sugar. Mix the currants with sugar and leave for a while until the berries release their juice. To speed up the process, you should periodically mix the berries. You can suppress them with a wooden pusher.

As soon as the berries have allowed enough juice, and the sugar has practically dissolved, you can proceed directly to cooking currant jam. To do this, put a pot of currants on the stove and bring the contents to a boil over high heat. At the same time, you need to mix the currant with sugar all the time so that it does not stick to the bottom of the dishes and does not rise above the level of the pan. The berries will start to burst and release a lot of juice. The process of cooking currant jam should take 8 minutes. This time will be enough for the berries to release juice, react with sugar and subsequently gel. You can mark the time on the clock, or you can set a timer right on the stove for convenience.

After the specified time, remove the pan from the heat and rub the contents through a sieve to get rid of the berry skins.

Pour the hot currant jam immediately into the pre-prepared dishes. After that, leave the jam until it cools down completely, without covering the dishes with a lid, for about 5-6 hours, you can stay all night. As soon as the jam finally cools down, it will harden and take the form of a thick jelly.

Bon appetit!