Currant Jelly

Directions

1. 1
   Wash and pick over currants.
2. 2
   Heat in a large kettle with water until thoroughly heated through; mash with a potato masher and turn into a jelly bag to drip into container.
3. 3
   Measure resulting juice and add one pound of sugar to every pint of juice.
4. 4
   Boil about 20 minutes or until jelly reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
5. 5
   Skim, pour into hot sterilized jelly glasses and seal in a boiling water bath for ten minutes.