Blackcurrants quick jam.

Summer berry recipes: The odds-on currant favourites - Telegraph:
This quick jam has a soft set (you can cook it longer and test a few drops on a cold saucer if you prefer it firmer) but the brief cooking keeps the fresh, leafy flavour of the currants. Delicious on rice pudding or with vanilla scones (for my recipe, go to telegraph.co.uk/foodanddrink).
Makes enough to fill a 1lb/450g jar
9oz/250g blackcurrants
9oz/250g sugar
Strip the blackcurrants from their stems and put them in a small pan with 4fl oz/110ml of water.
Bring to the boil and simmer until the blackcurrants are soft (no more than five minutes).
Stir in the sugar off the heat, and once it is dissolved, bring up to the boil.
Once it is at a rolling boil, so the entire surface is bubbling vigorously, draw off the heat.
Pour into clean jars and leave to cool. It thickens over 24 hours if you can leave it that long.
Store in the fridge and consume within a couple of weeks.
Blackcurrants/черная смородина.
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