I stemmed the currants....it's debateable whether you need to do that or not. For every lb of currants, you need to add 1/2 cup of water and heat it for about 30 minutes, mashing with a potato masher. Then you strain....I had about 6 lb of fruit, and it made about 6 cups of juice. Let it strain for about 6 hours. If it's cloudy (mine was) strain it twice. DO NOT SQUEEZE THE BAG! That will make it even more cloudy. Making the jelly was super easy.....for each cup of juice, add one cup of sugar. Here's how mine came out:
makes about 6 half pints
6 c. currant juice
6 cups sugar
Heat juice and sugar until sugar is dissolved. Turn up the heat to medium high, and boil, stirring occasionally, until you hit the gel temp of 220F. Add to half pint jars, leaving 1/2 inch head space, and process for 10 minutes. couldn't be easier, and I actually LOVE THE TASTE! I think currrant jelly is my new favorite. very tangy and beautiful. I can't wait to plant some currant bushes myself.
I tried out the new Ball Platinum Jar just to see how they would look and I think they will be great for gift giving. Lovely!