Red and Black Currant Jelly

Rinse the jam jars in hot water and drain on a kitchen towel.

For the red currant jelly, pour the berries and water into a large pot and crush the berries on the sides of the pot. Cook for about 8 minutes while stirring over medium heat.

Rinse a piece of cheesecloth or muslin and lay in a sieve. Pour the fruit with the juice through the sieve, without pressing the fruit.

Measure the juice. Mix with the same amount of sugar in a large saucepan and heat uncovered over low heat. Stir constantly and cook until the mixture has reached the boiling point.

Skim off the foam, stop stirring the pot and let the mixture boil for exactly 3 minutes, until the gel point has been reached.

Pour the hot liquid into the jelly jars using a metal measuring cup or ladle. Wipe the edges clean, immediately seal, place the top on the jars and turn upside-down. After about 5 minutes, turn the jars over again.

For the black currant jelly, bring the juice and preserving sugar to a boil. Peel the orange, taking care not to remove the white pith. Cut into pieces and add to the mixture along with the juice from the orange.

Cook according to the preserving sugar package directions. Remove the orange peel pieces.