Blackcurrant jam - Sólberjasulta
When I was growing up, my grandmother's house was surrounded by a hedge of blackcurrant bushes. I loved being able to go out into the garden and pick the ripe berries off the branches and pop them straight into my mouth.
1 kg blackcurrants
100-200 ml water
500-600 g sugar
Rinse the berries under cold running water and drain well. Put in a cooking pot and bring to the boil. Cook for about 5 minutes, or until the berries burst, stirring occasionally. Remove from the heat and stir in the sugar until melted.
Pour into sterilised jars, filling them completely and closing them while the jam is hot. Should keep for a year, but if you want to make sure, add a preservative.