Red Currant Jelly

4 quarts currants

3-4 cups sugar

Have ready hot, sterile jars and lids.

Wash and drain currants; remove any shriveled fruits and foreign matter. No need to remove stems or under-ripe berries, the yellow berries contain more pectin, which thickens the jelly.

Place one-fourth of the fruit in a stainless steel pan; crush gently with a potato masher. Place remaining fruit on top. Cook currants under low heat for 5 minutes, then over moderate heat until soft and colorless. Avoid high heat, which breaks down pectin. Drain mixture through a jelly bag or fine strainer into large measuring cup; discard solids.

In a deep, stainless steel pan bring the juice to a simmer over low heat. Stir in sugar, about 3/4 to 1 cup per cup of juice. Cook and mix until sugar completely dissolves. Stop stirring and simmer just until mixture begins to gel, skimming off any foam that forms. Avoid high heat.

Start testing the syrup after about 10 minutes. At 220 to 222 degrees you will get a firm jelly. If you do not have a thermometer, place a small amount of jelly in a spoon. Allow it to cool briefly, then pour back into pot from side of spoon. If it falls as a single drop, the jelly will be firm. If it falls as two heavy drops the jelly will not set up properly. Another clue: watch the bubbles as the syrup simmers; when the correct temperature is reached the bubbles will appear smaller.

Pour hot jelly immediately into hot sterile jars and seal. Makes five cups.

Cook's note: For transparent jelly don't press on cooked berries when straining.