3 1/2 qts. currants
5 c. prepared juice
7 c. (3 lbs.) granulated sugar
1 pouch Certo fruit pectin

Remove stems from currant clusters. Crush fruit one layer at a time. Add 1 cup water. Cover and simmer 10 minutes. Stir. Place juice in damp jelly bag. Let drip, measure 5 cups juice. Place in 6 to 8 quart saucepan. Stir sugar into juice. Bring to rolling boil. Stir. Add pectin. Bring to boil 1 minute. Skim foam. Ladle into hot jars to 1/2" at top. Use paraffin. Tighten lids. Use 20 minute bath. Makes 8 cups.