Red currant jam

I bought some red currants at the market yesterday. It was selling for a pound for two little punnets. I have never tasted raw red currants before, so I thought they would be sweet like those tiny tiny grapes. I was so wrong; raw red currants are very sour and tart, and they have this bitter aftertaste, much like some sort of medicine. Hopefully I didn't buy the wrong sort of currant.

So I googled the recipes and things you can do with red currants. Most recommend cooking them with sugar and turn them into preserves/jellies/jams/sauces. The preserves can be eaten with bread or yogurt or cereal, while the sauce you can have with lamb or other kinds of meat, much like cranberry sauce. I decided to make jam as I have all the basic ingredients - fruit, sugar & water. All you have to do is boil all the ingredients until it reaches certain thickness and have the ability to set.

Equal weight of fruit and sugar plus equal number in ml of water.

After about 10 mins, the currants burst, turning the syrup red. I decided to put in a cinnamon stick. Couldn't be bothered with the cold spoon/saucer test - less dish to wash.

After about 30 mins. I guess I overcooked the jam a bit. Some of it stuck on to the wooden spoon and had to be scraped off, hence the unshiny bit in the middle. I didn't have any empty glass jars, either, so a plastic container would do. This is made of 250g of fruit; probably about 200ml of jam.