3 pints red currants (about 6 cups berries without stems)
2 cups granulated sugar
Combine the currants and the sugar in a large pot and set over medium-high heat. The berries should release their liquids and begin to bubble and foam. Stirring occasionally, simmer slowly, and allow it to reduce in volume by half. Let the mixture cool.
Into a medium-size pot strain and press the berry mixture through a fine sieve or chinois. Put the pot back onto medium-high heat and reduce by half again. Let the mixture cool.
Fill a sterilized canning jar with the cooled berry mixture. A quart-size Mason jar should do. Leave a 1/4-inch space between the jelly and the top of the lid; tighten on a self-sealing lid. Process the jar for about 5 minutes in a boiling water canner. The jelly can be stored in the pantry for up to a year.
- Recipe courtesy of Joseph Erdos