1.5 kg red currants
1 kg of sugar
(4 cans of 500 g)
Currants wash, dry and put them in a container for cooking the jam. Pour 100 ml of water and heat on medium heat.
Cook until the berries burst and starts bleeding. Squeeze the currants convex side of the skimmer. Bring to a boil. Juice should be enough. Add sugar, mix well. Boil for another 3 minutes, then remove from heat. Strain contents through a fine sieve, pressing the berries to jelly turned transparent.
Pour into banks with the help of a ladle with a spout. Cooling and close lids or parchment paper.