Currant Jelly

• 6 cups red currants, stemmed
• 6 cups white currants, stemmed
• 1 1/2 cups water
• 1 (57 g) package fruit pectin crystals
• 7 cups sugar

1. Using a potato masher or an immersion blender, crush currants in a large Dutch oven.
2. Add water& bring to a boil, stirring occasionally; reduce heat, cover& simmer until currents are softened& deflated, about 10 minutes.
3. Wet a jelly bag (I use cheesecloth), wring out& suspend on a frame over a large measuring cup or bowl.
4. Fill with currants& liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours.
5. Stirring constantly, bring juice& pectin to a boil in a large, clean pot.
6. Add sugar, bring to a full rolling boil, stirring constsntly with a wooden spoon; Boil vigorously, stirring, for a minute.
7. Remove from heat, skim off foam& pour into hot canning jars, leaving 1/4 inch of headspace.
8. Wipe rims (if necessary), cover with prepared lids& screw on bands fingertip tight.
9. Boil in boiling water canner for 10 minutes.

red currants, white currants, water, crystals, sugar

Taken from www.food.com/recipe/currant-jelly-95816 (may not work)