Well, I'll wash the black currants and remove the stalk and green with overripe berries. A little dry in the colander and put in an enamel bowl in which you cook the jam. It is better to take a wider bowl, so that was not a high layer of jam in the cooking process.

Pour water so that it almost covers the berries and put on a slow fire and proverjaem 15 minutes until boiling.

Meanwhile prepare the sugar and lemon.

Berries with water, gently stir with a wooden spatula.

Removing from fire put in a few tricks sugar and stir with a spatula until dissolved. Add the juice of half a lemon using a strainer. It is important to preserve the color and flavor of the jam.

Boil since simmer another 15 minutes, slowly stirring with spatula to avoid burning. Remove appearing in the process of cooking the foam, it is very small currant... Check the jam for readiness: if it stays on the wall of utensils and does not drip, it is ready! You can still drip on pre-cooled plate and after some time to try a finger. If covered with a bit of the film and does not spread, the jam is ready!!!

Pour hot into sterilized jars and close the tin lids. If you want to close the plastic, then you need to put on top of the jam paper round soaked in vodka. This will help prevent mold. Banks turn down caps and cover with a towel. Leave them in this condition for a couple of hours. Then turn over and allow to cool at room temperature. This jam be stored perfectly on a shelf at room temperature for a long time. This property will allow to avoid congestion of refrigerator shelves.