Five-minute blackcurrant jam

Sort the berries and remove the stems. Place the currants in a basin and cover with cold water. Usually, a lot of small debris floats to the surface; remove it.

Drain the water and rinse the berries again, place them in a colander, and dry on a towel.

Dissolve sugar in water over low heat, bringing the syrup to a boil.

Grate the ginger.

Once the syrup boils, add the berries along with ginger and cook for 5-7 minutes.

Boil some water in a pot or saucepan, place a flat perforated dish on it, and put jars on top, leaving for 10-15 minutes.

Remove the jam from the heat and immediately pour it into sterilized jars.