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3 cups stemmed black currants
3 cups topped and tailed gooseberries
1 1/2 cups water
1 pkg fruit pectin crystals
4 cups white sugar
1. In a large pot mash currants and gooseberries with a potato masher.
2. Add water and bring to a boil, stirring occasionally: reduce heat, cover and simmer until berries are tender, about 10 minutes.
3. Wet jelly bag and wring out, suspend on frame over large measuring cup or bowl.
4. Fill with cooked berries and let drip, pressing bag lightly, until juice measures 3 cups.
5. In a large clean pot bring juice and pectin to a boil, stirring constantly.
6. Add sugar and bring to a full rolling boil and boil for 1 minute stirring constantly.
7. Remove from heat and skim off any foam.
8. Pour into sterilized jars and seal and boil in a water bath canner for 10 minutes.