Red Currant Jelly
Rinse the currants, drain thoroughly, and remove from the vine. Set one third of the currants and raspberries aside. Add the remaining fruit to a saucepan.
Add the sugar and the water to the saucepan and bring to a boil. Remove from the heat and pass through a fine strainer lined with cheesecloth. Drain thoroughly, then squeeze what remains of the fruit to extract all of the juice.
Measure the juice, then mix with the same amount of jam sugar and stir to combine. Bring to a boil, then cook for 3 minutes. Mix in the reserved fruit. Fill the prepared jars to the brim with the hot jelly. Seal tightly and cool completely.