Black Currant Jelly

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Yield 6 small jars

3 3/4 cups black currant juice

3/4 cup lemon juice

1 pkg. powdered pectin

6 cups sugar

To Prepare Fruit: Crush currants, place in kettle. Just barely cover currants with water. Simmer until soft, extract juice.

To Make Jelly: Measure sugar into dry bowl to be added later. Measure black currant juice into 6 or 8 quart kettle. If short of juice, fill last cup with water to equal exact amount. Add lemon juice. Add pectin to juice in kettle; stir well.

Place over high heat; bring to boil, stirring constantly. Add measured sugar, mix well. Continue stirring and bring to a full rolling boil. Boil hard 2 minutes, remove from heat. Pour into sterile jars, leaving 1/8″ head space Wipe jar rims, adjust lids and rings. Water bath 5 minutes.