Red Currant Jelly

1. Place the currants into a large pot and crush with a potato masher or berry crusher.

2. Pour 1 cup of water into the pot with crushed currants and bring to a boil then simmer for 10 minutes.

3. Strain the fruit through a jelly cloth and measure out 5 cups of strained juice.

4. Pour the 5 cups of strained juice into a large saucepan and stir in the sugar then bring to a rapid boil over high heat. Stir in the pectin immediately.  Return to a full rolling boil and allow to boil for 30 seconds.

5. Remove from heat and skim off the foam.  Ladle the jelly mixture into sterile 1/2 pint jars, filling each within 1/2 inch of the top. Wipe the jar rims with a clean cloth. Seal each jar with new sterile lids and rings.  

6. Process covered in a bath of simmering water for 10 minutes.