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1
Place the red currants in a medium-sized, heavy bottom pan over medium-high heat and cook until they are steaming.
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2
Stir and press on them gently so they release their juices.
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3
When most of the berries are broken (after 4 to 5 minutes) and have released their juices, remove them from the heat and put them gently through a food mill - the pulp left from the berries should still be somewhat moist, not totally dry.
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4
If you press the berries too much, the resulting jelly won't be crystal clear.
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5
Strain the juice through a fine -mesh sieve and reserve.
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6
Place the black currants and the water in a medium-sized, heavy bottom pan over medium high heat and cook until the berries and liquid are steaming.
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7
Stir, pressing on the berries, so they release their juices.
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8
When the berries are soft and broken and have released much of their juice remove from the heat and put them gently through a food mill.
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9
If you press the berries too much, the resulting jelly won't be crystal clear.Strain the juice through a fine -mesh sieve, and reserve.
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10
Combine the juices and the sugar in a medium, heavy bottomed saucepan and bring to a boil over medium-high heat.
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11
Set the timer for exactly 3 minutes, remove from the heat and ladle the jelly into sterilized canning jars.
