Redcurrant jam

Red currant is a very useful berry. And when thermally treating currants, useful substances are lost slightly. How to make red currant jam? The recipe is uncomplicated.

How to make red currant jam: Go through the currants, rinse thoroughly in running water.

Push the berries through a sieve.

Place the mass remaining in the sieve in a large bowl of water and rub well with your hands. After a while, the bones will settle to the bottom, and the skin will surface.

Collect the skin of the berries and add to the squeezed juice. Measure volume: sugar will need the same amount in volume, for example - a glass of sugar per glass of juice.

Put the juice of red currants on the fire. Stirring continuously, bring to a boil and boil for 30 minutes. Then add the sugar and cook the currant jam for a further 10 minutes.

Put the hot red currant jam in warm, dry sterilized jars, clog and leave for 3-4 hours in pillows (wrap for a slow cooling of preservation). Redcurrant jam is ready!