Currant Jelly - cooking recipe

Ingredients

5 lbs currants
sugar
1/2 cup water

Preparation

Wash and pick over currants.
Heat in a large kettle with water until thoroughly heated through; mash with a potato masher and turn into a jelly bag to drip into container.
Measure resulting juice and add one pound of sugar to every pint of juice.
Boil about 20 minutes or until jelly reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
Skim, pour into hot sterilized jelly glasses and seal in a boiling water bath for ten minutes.