Red Currant Jelly

Directions

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