Currant Jelly (red or black) Recipe

Wash currants, remove from stems and crush one layer at a time in a medium saucepan. Add currants and water and bring to a hard boil over high heat. Cover, reduce heat and simmer for (10) minutes stirring occasionally. Remove from heat and let cool over night. Put through sieve or cheese cloth, discarding skins and seeds. Combined 4 cups currant juice and pectin in a medium saucepan, stirring until pectin is completely dissolved. Add butter and bring to a boil over high heat, stirring occasionally. Add sugar all at once, stirring until sugar is completely dissolved. Bring back to a hard boil and boil for (2) minutes, stirring continuously. 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.

+++you can also put elderberries in a juicer and following recipe, using the 4 cups of elderberry juice.+++