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