Traditional Currant Jam | Silky and Preservative-Free

Wash the currants thoroughly, then strain them or use a juicer to obtain exactly 1 kg of pure fruit juice. Pour the juice into a saucepan, add the granulated sugar, mix, and bring to a boil.

Reduce the heat to below medium and cook the jam for 10 minutes, stirring occasionally. Then perform a gelling test: place a teaspoon of jam on a cold plate. If it sets, the jam is ready. If it's still runny, cook for another 4 minutes.

Pour the finished, hot jam into clean, dry canning jars. Seal them tightly and turn them upside down for a few minutes. Let them cool completely, then store in a cool, dark place.