Red Current Jelly

• 8 lbs (3.6 kg). red currants (or a mixture of red and white)
• 5 cups (1175 ml) water
• 6 lbs (2.7 kg). sugar, approx.

1. Wash the red currants and put in the preserving pan with the water.
2. Put the pan over a low heat, simmering for about 45 minutes, until the currants are tender and can be mashed.
3. Scald a jelly bag, and drain the juice through without squeezing the bag; this is best done overnight.
4. Measure juice into the preserving pan and put over a low heat.
5. Add 2 cups (475 ml) of sugar to each 2 and 1/2 cup (125 ml) juice, and allow the sugar to dissolve completely over a low heat, stirring from time to time.
6. Bring the pan to a rolling boil for about 10 minutes.
7. Test for jellying, or use the candy theermometer to 220 degrees (100 C.).
8. Pour into hot, sterilized canning jars, leaving 1/4 inch head space.
9. Wipe jar rims and adjust lids.
10. Process 5 minutes in a boiling water bath.

red currants, water, sugar

Taken from online-cookbook.com/goto/cook/rpage/000F09 (may not work)