Black Currant Jelly

• 4 quarts black currants
• 1 quart water
• sugar

1. Rinse and drain currants and put in a large preserving kettle.
2. Crush fruit, add water and cook slowly for 15 minutes.
3. Force through a sieve or food mill to remove seeds.
4. Pour the juices into a jelly bag and let drip overnight.
5. (If you do not have a jelly bag, line a colander with 4 thicknesses of cheesecloth and set over a bowl.)
6. The next day, measure the juices in a bowl, pour into a large pot, add an equal quantity of sugar and bring to a boil, stirring constantly until the sugar is dissolved.
7. Cook over a high heat for 2 or 3 minutes, until a thermometer registers 220 or the juice sheets from the side of a spoon (i.e., when the last two drops on the spoon run together).
8. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin.
9. When the paraffin has hardened, cover the glasses and store.

black currants, water, sugar

Taken from www.epicurious.com/recipes/food/views/black-currant-jelly-102045 (may not work)