Red Currant Jam

Ingredients

• 1 kg red currants
• 0.125 l water
• 50 g sugar
• Pectin (in a 1:1 ratio to the extracted juice)

Instructions

1. 1.

   Wash the currants, use a fork to strip them from the stems and simmer with sugar and water while stirring. Pour fruit and juice into a sieve lined with cloth and let it drain well in a pot; do not over‑squeeze the fruit.

2. 2.

   Weigh the juice and add an equal amount of pectin to a pot. Bring to a boil while stirring, then simmer for another 4 minutes. Ladle the hot jam into jars immediately. Seal the jars carefully, place them on the lids, let cool for about 15 minutes, then invert to finish cooling.