Red Currant Jelly

• 12 cups stemmed red currants (about 3-1/2 lb.)
• 1-1/2 cups water
• 1 box Certo Pectin Crystals
• 7 cups sugar

1. Place currants in large saucepan; add water.
2. Bring to boil on medium heat, stirring occasionally.
3. Reduce heat to medium-low; cover.
4. Simmer 10 min., stirring occasionally.
5. Place three layers of damp cheesecloth or jelly bag in large bowl.
6. Pour prepared fruit into cheesecloth.
7. Tie cheesecloth closed; hang and let drip into bowl without squeezing until dripping stops.
8. Measure exactly 6 cups prepared juice into large saucepan.
9. Add pectin crystals; mix well.
10. Bring to full rolling boil on high heat.
11. Stir in sugar.
12. Return to full rolling boil and boil 1 min., stirring constantly.
13. Remove from heat.
14. Stir and skim foam for 5 min.
15. Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims.
16. Seal while hot with sterilized two-piece lids with new centres.
17. Let stand at room temperature until set.

red currants, water, crystals, sugar

Taken from www.kraftrecipes.com/recipes/red-currant-jelly-92278.aspx (may not work)