Currant Jelly Recipe

Wash currants and remove stems, Crush one layer at a time. Combined currants and water in a large covered saucepan and bring to a hard boil over high heat. Reduce heat and simmer for (10) minutes, stirring occasionally. Remove from heat and let cool. Put through a sieve (I like to use cheese cloth) and saving juice. Combined 6 1/2 cups of juice, and pectin in a medium saucepan and stir until pectin is completely dissolved. Add butter and bring to a hard boil over high heat, stirring continually. Add sugar all at once, stirring until sugar is completely dissolved. Bring back to a hard boil and boil for (1) minute. Skim off foam with a metal spoon, if necessary. Ladle into very hot sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.