Ingredients

• Fresh red currants – 4 cups. (Removed from the stems)
• Jam jars with lids – 2 nos. (You must use sterilized jars).
• Lemon zest – taken from 1/2 lemon.

• Lemon juice – taken from 1/2 lemon.
• Granulated sugar – the amount can be decided on the weight of puree.
• Water – Adequate enough to cover the bottom of the pan.

Cooking guidelines

The berries must be removed from the stem. (You have to be very watchful while de-stemming the berries).

Take a large pot.

You have to place the berries in the pot.

The next step is to moderately cover the bottom of the pot with water.

It should be cooked for 3 to 5 minutes on medium high heat.

You must stop the cooking process when the berries become soft and wilted.

Then, water and berries must be placed in a food processor.

They should be blended until achieving a puree consistency.

The puree should be pressed through a mesh strainer.

The remaining seeds and skin have to be discarded.

Then, you must weigh the remaining puree and measure out the same weight of granulated sugar.

The puree and weighed sugar need to be put in the large pot.

The lemon juice and zest must also be added.

You need to stir well to combine.

The pot should be brought to boil over medium high heat.

Cook for 7 minutes.

The next step is to skim the scum off the top of the boiled mixture.

Then, the jam must be poured into the prepared jars.

The lid has to be screwed.

It should be refrigerated for 24 hours. (You need to make sure that it is set).