Step 1: Place currants into a large pot and heat over medium heat. I added a little bit of water to the pot just to prevent them from sticking (maybe 1/4-1/2 c). Stir them around and when they start to let their juices out, you can take a potato masher and squish them up some to get things moving.
Step 2: Continue to cook for about 20 minutes or so, until the fruit has lost its vibrant color and the juice is mostly out of the berries.
Step 4: See how much juice you’ve collected, then place it into a large pot. Add approximately the same amount of organic cane sugar (I had almost 4 c juice, and added about 3 1/2 c sugar). Heat over high heat to a boil.
Meanwhile, make sure you have your hot water bath canner ready to go, your lids in hot water, and your jars sterilized!
I got four jars of orange currant jelly, and two jars of black/red currant jelly. I had actually never tasted currant jelly before making this, but what I did sample was pretty good! I think it would be excellent on a grilled cheese sandwich . . . mmm! Whatever it tastes like, it sure does look pretty!