Currant and Lavender Jelly
Rinse jars with screw on lids with hot water, then drain on a kitchen towel.
Add the currants and water to a large pot. Crush the berries against the sides of the pot. Cook for 8 minutes over medium heat, stirring constantly.
Line a colander with cheesecloth. Strain the currant mixture through it into a bowl. If the juice is clear, only drain, and don't press down on the fruit.
Measure the juice, and add to a pot with the same amount of sugar. Add the lavender flowers, and cook over low temperature, stirring constantly, until the mixture begins to boil.
Skim off the foam, and let the mixture boil for 3 minutes, the amount of time needed for the pectin to react. This is also known as the gel point.
Fill the jars with the jelly using a ladle, clean the rims, and seal the jars tightly. Turn upside down for 5 minutes, then turn right side up and cool completely.