1 Rinse currants and drain well.
2 Using a fork, strip the currants from the stems.
3 Place currants in a pot and add 150 ml (approximately 3/4 cup) water.
4 Cover pot and slowly bring to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally.
5 Line a fine-mesh sieve with a kitchen towel and set over another pot. Pour currant mixture into sieve and let drain thoroughly, 5-6 hours.
6 Measure out 1.2 liters (approximately 5 cups) of strained juice. Combine juice and jelling sugar in the pot.
7 Bring the juice to a boil, stirring constantly.
8 Continue to boil for about 4 minutes, skimming off foam from surface as needed.
9 Ladle into jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/.