Redcurrant Jam

Redcurrant are tiny little glossy fruits which attract me everytime when i go to market.
 Redcurrants are also rich in fibre. The health benefits of red currant include blood cleansing, diuretic and for good digestion. It is also said that tea made from the redcurrant leaves helps to ease the symptoms of rheumatism.
Normally in UK redcurrant are used to make redcurrant jelly which they serve with sunday lamb roast. In germany they use the redcurrant juice along with soda water to have a refreshing drink.
 I have used redcurrant to make some jam which keeps for a long time. To see the sterlisation technique for jam bottle and how to make jam click here.
Ingredients:
Redcurrant- 2 cups
Jam sugar- 3/4 cup
Lemon juice- 1/2 tsp
Method:
Wash the redcurrant well and remove any small stalks sticking to the fruit. In a saucepan mix together the redcurrant, sugar and mix well. Heat the pan in medium heat, keep stirring it. After sometime you can see it becomes liquid, then it starts boiling. Keep stirring without sticking to the bottom of the pan. To check the consistency of the jam, pour a spoonfull of jam in a cold plate and slide it slightly, it will move slowly, this is the right consistency. You can get a clear idea from the link i have given.
At this stage, switch off the flame, pour the jam into the sterilized  bottles, let it cool down for a while and close it with a lid.
You can keep this jam for upto 6 months in your fridge if your bottles are properly sterilized.
Variations:
Instead of redcurrant you can also use strawberries, blackberries etc...