Classic Redcurrant Jam

Juice the redcurrants to obtain about 1 kg of pure juice. Pour the juice into a large pot, add the sugar, stir well, and bring to a boil.

Reduce heat to medium and let the mixture simmer for about 10 minutes, stirring occasionally.

Then perform the gelling test: Place a teaspoon of the hot jam onto a cold plate. If the jam sets, it's ready. If not, cook for another 4 minutes.