Recipe - Currant Jelly-No Pectin

8 cup Currant juice
2 cup Sugar (or more to taste)

Combine the currant juice and sugar in a large kettle. Bring to a
boil and boil rapidly, stirring occasionally until the mixture
reaches the jelly stage, 220'F. , about 30 minutes. A thermometer is
recommended.

Remove from the heat and skim off any foam. Ladle the hot jelly into
hot, sterilized halfpint jars, leaving the proper amount of head
space for the sealing method you choose. Seal.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip