Pick the fruits (red, black or mixed) from the panicles and wash them.
Puree the prepared fruit and, if desired, press it through a sieve so that there are no seeds in the jam.
Heat the sauce and gradually stir in the sugar. Bring the mixture to a boil and simmer for 10-20 minutes (less time for smaller quantities).
The resulting foam can be skimmed off.
Make a jelly test. If the jam solidifies when it cools, the jam is cooked.
Pour the jam into the prepared, clean jars rinsed with alcohol. Close the jars while they are still hot.
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