Currant jelly from a Parisian bachelor

Wash and dry the red currants. Place them in a thick-bottomed pot, add 200 ml of water, and set over medium heat. Bring to a boil, trying to crush all the berries with a slotted spoon. Boil for 3 minutes and remove from heat.

Strain the juice and weigh it. Measure out the same amount of sugar. Pour the still hot juice into a large container and gradually add the sugar, stirring thoroughly with a wooden spoon until fully dissolved. It will take about 15 minutes for 1 kg of sugar.

Stir for another 5 minutes, then pour the jelly into jars. Do not close the jars with lids earlier than 12 hours.