Yield: 1 Servings
|8 cups||Currant juice|
|2 cups||Sugar (or more to taste)|
Combine the currant juice and sugar in a large kettle. Bring to a boil and boil rapidly, stirring occasionally until the mixture reaches the jelly stage, 220'F. , about 30 minutes. A thermometer is recommended.
Remove from the heat and skim off any foam. Ladle the hot jelly into hot, sterilized half-pint jars, leaving the proper amount of head space for the sealing method you choose. Seal.