Currant jam with apples

Autumn is a time of illness and colds. Many people run to the pharmacy, collect a bunch of medicines, poisoning their already weakened body at the same time. I'm used to being treated the old-fashioned way. Honey, milk and of course jam. And this treatment is much tastier, because it's food, not pills, and you recover faster. Therefore, I try to prepare as much medicinal jam as possible for the winter, using absolutely different culinary recipes. And now the time has come again when I need to think about what my family will do this year to drive the cold out of the door. And of course, I ran to my mom for advice, who just knows everything like a pain. And so my savior told me an interesting recipe, which now I want to tell you. This is currant jam with apples.
First I will sort out the currants, remove the stems and dry them thoroughly. Now I'll take the apples, peel them, cut out the core and cut into cubes. I'll put them in cold water and add citric acid. To make the syrup, I'll take 500 ml of water, bring it to a boil, then add sugar and cook for two minutes. I get rid of the apples from the water with a colander. Now I will dry them, pour the syrup and cook the resulting mixture on low heat for 10 minutes. Now it's time to add the most important thing, the currant. I add it to what I got and bring it to a boil. Now I'll leave it all for about 4 hours. I put the jam on a weak flame until it's ready. I'll put the jam in sterilized jars and seal it hermetically. Now I have a stunningly delicious and, most importantly, healthy jam that will not only please my family, but will also be a real healer.