Five-minute currant jam

Carefully sort through the currants, removing any unripe or spoiled berries, leaves, and twigs. Then, place the clean berries in a colander and rinse thoroughly under running water. Leave the currants in the colander to allow all excess liquid to drain completely. Wash the lemon and wipe it dry with a paper towel. Prepare a saucepan with a thick bottom, a potato masher, a clean cloth towel, a 0.5-liter jar with a canning lid, and a canning key. Sterilize the jar and lid in boiling water, steam, or the oven for approximately 10 minutes.

Transfer the thoroughly washed and dried currants from the colander to a saucepan. Evenly sprinkle the berries with sugar, ensuring each one is coated in a sweet veil.

Lightly mash the currants with a potato masher so that the berries begin to actively release juice. Cover the pot of currants with a clean cloth towel and leave for 1-2 hours at room temperature, allowing the sugar to almost completely dissolve in the fragrant berry juice.

Squeeze the juice from a quarter of a lemon. Strain the lemon juice through a sieve or cheesecloth to remove all seeds and pulp, leaving only pure, fragrant nectar.

Place the pot with currants and sugar over medium heat. Wait for the berry mixture to boil, then carefully skim off all the foam that forms to ensure the jam is clear and appealing.

Pour the strained lemon juice into the boiling berry mixture. Simmer everything together for 5 minutes, stirring constantly and skimming off any foam. Then, remove the pot from the heat, cover it with a towel, and let the jam cool completely for 3-4 hours to allow it to thicken.

Place the pot of jam back on medium heat and bring the mixture to a boil. Boil for another 5 minutes, stirring occasionally, then remove from heat again. Let the jam cool once more for 3-4 hours. For the third time, bring the jam to a boil over medium heat and cook for 5 minutes, stirring constantly. As soon as the jam has cooked for the sufficient time, immediately remove the pot from the heat.

Place a dry, sterilized jar on a cloth towel and carefully fill it with hot jam. Seal the jar tightly with a lid and allow the jam to cool to room temperature. Afterward, store the jar of jam in a dark, cool place, where it will await its moment.

Serve this delightful blackcurrant jam with crispy whole wheat toast and creamy butter. Savor every bite!