Red Or Black Currant Jelly

Ingredients

1 kg (2 1/4 pounds, about 10 cups) red or black currants
5 dl (2 cups) water
500 g (18 oz, 6 dl, 2 1/2 cups) sugar per liter (quart) juice

Instructions

1) Bring the berries and water to a boil. Simmer 5 minutes, then strain in a juice press.

2) Bring the juice and sugar to a boil. Skim. Lower heat and simmer 1 hour.

3) Pour into hot, sterilized jars. Cool, then refrigerate. Use with meat dishes.