• Rinse the currants. Pick out any large leaves, but don't worry about removing the stems or smaller bits. Combine in a large saucepan with the water.
  2 pounds black currants, 3 cups water
• Bring to a boil and let simmer for about 30 minutes. The liquid will turn dark red and will get somewhat thick as the currants pop.
• Once cooked, set a fine mesh strainer over a bowl or large measuring cup. Strain the currants, pressing to extract as much juice as possible. Discard the pulp.
• Measure the juice and sugar. You will need to use 75 grams of sugar per 100 milliliters of juice. (Approximately 1/3 cup sugar per 3 1/3 ounces juice). Any extra juice can be saved for another recipe.
  3 cups granulated sugar
• Place a small plate in the freezer for the wrinkle test later.
• Combine the juice and sugar in a large saucepan. Heat over medium, stirring to dissolve the sugar. Once dissolved, increase heat and bring the mixture to a boil. Boil for 10-12 minutes, stirring occasionally to prevent scorching the bottom, until the jelly reaches 220°F and it comes off the spoon in sheets.
• Remove the plate from the freezer and spoon a small amount of jelly onto it. Return to the freezer for 1 minute, then remove. Push the jelly with your finger. If it wrinkles, it is ready. If not, cook a few minutes longer, then repeat the test.
• When the jelly is ready, remove from heat. Ladle into clean jars. Place lids and rings and cool to room temperature, then store in the refrigerator.

Water bath canning

• If canning, fill your canner with water and set to boil before cooking the jam. Set aside jars, lids, and rings (or single sealable lids, depending on brand using). Proceed with the recipe above.
• When jelly is ready, fill jars to 1/4 inch headspace. Wipe rims clean of dripped jelly. Place lids and screw on rings fingertip tight.
• Use a jar lifter to lower the jars into the boiling water bath. Place the lid on the canner and boil jars for 10 minutes. Turn off heat and let jars rest 5 minutes, then carefully remove and set on a towel-lined counter.
• Let jars rest for 24-48 hours before checking for seals, labeling, and storing. Jelly make take as long as 48 hours to fully set.