Red Currant Jelly
Rinse currants, mash slightly and add to a pot with vanilla seeds, sugar and 150 ml (about 1/2 cup) of water. Bring to a boil and then simmer for 10 minutes over medium heat. Pour into a cloth lined strainer and drain well into a pot.
Once drained, measure juice and add the same amount of preserving sugar to pot. Bring to a boil and cook for about 4 minutes, or until bubbly. Pour into clean glasses, seal using preferred method and cool for 10 minutes before checking that glasses have sealed. Store in a cool and dark place.