Frozen red currant jam

To make jam from frozen red currants, you must first let the berries thaw. As a rule, berries are washed before freezing, sorted, garbage, leaves and brushes are removed. Therefore, when making jam from frozen berries, this step can be skipped.
We put the cooked washed thawed red currant berries in a saucepan (it is better to use non-oxidizing jam cooking utensils), pour cold clean water. We put it on fire. Bring to a boil, reduce the heat to medium and boil the berries for about 5 minutes. Remove from the heat. Grind the berry mass into a puree with a blender. If you want to avoid bones in the jam, then you need to rub the berry puree through a sieve.
Put the berry puree back in the pan, cover with sugar. Stir, put it back on the fire, and cook over low heat for about 40 minutes, stirring constantly with a spoon so that the jam does not stick to the bottom of the pan. The jam should noticeably thicken. To make the jam especially thick and jelly-like, you need to use ripe and slightly unripe berries for its preparation, because such berries contain more pectin, which is responsible for the density of the jam.
The cake left over from making jam can be used for baking or making fruit drinks, compotes, it also retains a lot of useful substances.
You need to prepare jam jars in advance. They need to be washed with hot water with soda solution and sterilized in one of the usual and convenient ways: in a water bath, in a microwave oven or in an oven. The lids are also washed and boiled. It is better to take small cans so that after opening the jam is not stored for a long time, since sugar, which is a preservative responsible for long-term storage, is not very much added to this red currant jam.
We put the slightly cooled jam into the prepared jars, immediately roll them up with lids and let them cool at room temperature.
We remove the jam for storage in a cool place. Or serve immediately to the table.
Bon appetit!