Red, white or black berries of the currant are an obligatory part of the sweet winter food stores. Among jellies, marmalade, syrup, liqueur or wine, I decided to prepare jam. Simple and fast preparation, and multiple applications. From the simplest, tasting off the spoon, up to the delicious adding to various desserts.
500 g (17.5 oz) red currant
250 ml (8.5 fl oz) water
500 g (17.5 oz) sugar
Clean the currant off the petals.
Dilute 150 g (5.25 oz) of sugar in water and add the currants. Boil on slow fire for about 20 minutes, and then add the remaining sugar. Boil for another 20 minutes or until the jam thickens.
Pour the jam in hot jars (previously heated to 100°C/212°F for 30 minutes) and close well. Turn the jars upside down for about 5 minutes, and then turn them back so the jam cools gradually.
Excellent as a bread spread, as a spread in preparation of cakes or as ice-cream topping.