Instructions: Combine the currant juice and sugar in a large kettle. Bring to a boil and boil rapidly, stirring occasionally until the mixture reaches the jelly stage, 220F. , about 30 minutes. A thermometer is recommended.

Remove from the heat and skim off any foam. Ladle the hot jelly into hot, sterilized half-pint jars, leaving the proper amount of head space for the sealing method you choose. Seal.

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