Currant Jelly

Directions

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