3 quarts red currants

5 cups sugar

1 pouch liquid certo

1. Stem and crush 3 quarts berries into a large pot.

2. Add 1 cup of water and bring to a boil and turn down heat and simmer

covered for 10 minutes.

3. Pour fruit into a jelly bag or use moistened cheesecloth and drip overnight.

4. Measure 5 cups of juice into a clean pot.

5. Add sugar and 1/2 tsp butter to reduce foaming.

6. Cook over high heat and bring to a rapid boil, stirring constantly.

7. Immediately stir in pouch of liquid certo and boil hard for 1 minute stirring constantly.

8. Remove from heat and skim foam if necessary and pour into sterilized jars and seal.

Makes about 8 cups jelly.