Thick redcurrant jam

Carefully sort through the red currants, removing all twigs, leaves, and unripe berries. Then, place the berries in a colander and rinse thoroughly under running water. Leave the currants in the colander to allow all excess liquid to drain completely. Prepare a saucepan, a sieve, a heatproof bowl, a clean linen or cotton towel, a wooden spoon with a long handle, and a 0.5-liter jar with a screw-on lid. Sterilize the jar and lid by steaming or boiling in water for 10 minutes.

Transfer the prepared red currants into a saucepan and sprinkle them evenly with sugar. Gently stir the berries, then cover the saucepan with a towel and leave the currants for 30-40 minutes to allow them to release their juice.

Stir the currants thoroughly again and let them sit for another 30-40 minutes until all the sugar has completely dissolved in the fragrant berry juice.

Place the saucepan with red currants over high heat. Allow the berry mixture to heat thoroughly for 3-4 minutes. Boil the jam at a vigorous rolling boil for approximately 8 minutes, stirring constantly and energetically with a wooden spoon to prevent scorching.

Once the time is up, immediately remove the pot from the heat and carefully strain the hot berry mixture through a sieve into a heatproof bowl to separate the seeds and skins.

Place the sterilized jar on a clean towel and carefully fill it with hot jam.

Allow the jam to cool completely at room temperature, uncovered, until it thickens and a thin film forms on top. Then, seal the jar tightly with a lid and store the jam in a cool place.

Serve this delightful redcurrant jam with your favorite cookies, savoring its thick texture and vibrant flavor.