4 lbs. fully ripe red currants
1 c. water
1 pouch Certo
7 c. sugar

Thoroughly crush the currants. Add 1 cup water; bring to a boil and simmer, covered, 10 minutes. Place in jelly bag and squeeze out juice. This should make 5 cups of juice; if not quite enough, add a little water. Put juice into a large (4 to 8 quart size) saucepan. Set opened Certo pouch in a cup or glass until ready to add to boiling fruit juice. Thoroughly mix sugar into juice. Bring to a boil over high heat, stirring constantly. At once, stir in Certo.

Bring to a full rolling (a boil that can't be stirred down) and boil hard 1 minute, stirring constantly. Remove from heat, skim off foam with metal spoon and pour quickly into sterilized glasses, leaving 1/2 inch space at top. Wipe any spills. Cover with 1/8 inch hot paraffin; 1 thin layer makes the best seal. Store in a cool dry place. Yields: about 7 1/4 cups.