I want to warn that it would suit not every berry. Because the density of the jelly depends on the amount of pectin in them. So we take currants "real", that is not a hybrid. Of course, she looks not so gorgeous. Small, sour, but its really fragrant. No hybrid, has no such flavor. Berries picked, washed and have dried. Now for the banks. They need a good wash and sterilize, to the end of the jam they were dry.

Put the currants in a bowl and fill with water. Someone will say - and why it to dry, if then fill with water? Answer - to exclude the increase in plain water due to the water that will drain from the berries. This can have a detrimental effect on the density of the jelly in the end result. Put on fire, bring to a boil on medium heat proverjaem exactly 10 min.

Then quickly add sugar and stir. Bring to the boil and boil with a small boil for exactly 5 minutes And remove.

Pour in banks I personally the berries and the syrup is poured into a separate, cover with cloth and let it cool down completely. Then close the lids and put into the fridge for a week. It is a prerequisite.

But a week later we put in the cellar or any cool place. Here you can see what the difference is in a week.