Red Currant & Raspberry Jelly - cooking recipe

Ingredients

4 cups red currants, washed &, stemmed
3/4 cup water
4 cups raspberries
7 cups granulated sugar
1 (85 ml) packet liquid fruit pectin

Preparation

Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
Add water& bring to a boil over high heat.
Reduce heat, cover& boil gently for 10 minutes.
Add raspberries, return to a boil& boil gently for 3 minutes.
Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
Bring to a boil& boil hard, stirring constantly, for 1 minute.
Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
Be sure to remove any air bubbles.
Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
Boil for 5 minutes.
Remove from canner, cool, label& store in cool, dark place.