Currants do not have to be plucked, they are put into the pot on the stem. Add about a cup of water. Bring the berries to the boil and simmer for a few minutes until the berries burst. Place a fine sieve on another pot, pour the contents of the pot into the sieve and stir the fruit mixture vigorously with a wooden spoon so that as much of the fruit liquid as possible is squeezed out and runs into the second pot. Attention! A lot of liquid usually remains under the sieve, which can be easily scraped off with a spoon.
Add the fruit liquid guide gelling sugar as required (I always weigh briefly how much liquid I got out of the fruit), add a strong dash of elderberry syrup to taste and process the jam according to the instructions for use of the gelling sugar. Then fill into jars and close.
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