# Directions:
01 - Rinse the black currants thoroughly and remove any stems or leaves.
02 - In a large heavy-bottomed saucepan, combine the black currants and water. Bring to a simmer over medium heat.
03 - Cook, stirring and mashing occasionally, for about 15-20 minutes until the fruit is very soft and releases its juice.
04 - Set a fine-mesh sieve or jelly bag over a large bowl. Pour the cooked fruit and juice into the sieve and let it drain for at least 2 hours (or overnight in the refrigerator) without pressing to keep the jelly clear.
05 - Measure the collected juice. You should have about 3 cups. For every cup of juice, use 1 cup (8 oz) sugar.
06 - Return the juice to a clean saucepan. Add the sugar and lemon juice. Stir over low heat until the sugar dissolves completely.
07 - Increase the heat and bring to a rapid boil. Boil hard for 10-12 minutes, or until the jelly reaches 221°F on a candy thermometer, or passes the wrinkle test on a cold plate.
08 - Remove from heat and skim off any foam.
09 - Carefully ladle the hot jelly into sterilized jars, leaving 0.25 inch headspace. Seal immediately.
10 - Allow to cool at room temperature. Store in a cool, dark place.
