This currant jam, after cooling, acquires a jelly consistency, and the taste of black currant with sourness will give a vivid memory of summer.
Cooking time 30 minutes
Currant 2 kg
Sugar (sand) 1 kg
Rinse and dry the berries well.
Fold into a saucepan.
Cover with sugar and stir.
Withstand a couple of hours.
Cook over high heat for 5 minutes.
Arrange in clean jars.
Twist. Currant jam "Jelly" is ready. Store in a cellar.