Red and White Currant Jelly

Ingredients
6 cups red currants, stemmed
6 cups white currants, stemmed
1 1/2 cups water
1 (57 g) package fruit pectin crystals
7 cups sugar
Directions1
Using a potato masher or an immersion blender, crush currants in a large Dutch oven.2
Add water & bring to a boil, stirring occasionally; reduce heat, cover & simmer until currents are softened
& deflated, about 10 minutes.3
Wet a jelly bag (or use cheesecloth), wring out & suspend on a frame over a large measuring cup or bowl.4
Fill with currants & liquid; let drip, pressing bag lightly, until juice measures 6 1/2 cups, about 2 1/2 hours5
Stirring constantly, bring juice & pectin to a boil in a large, clean pot.6
Add sugar, bring to a full rolling boil, stirring constantly with a wooden spoon. Boil vigorously, stirring, for
a minute.7
Remove from heat, skim off foam & pour into hot canning jars, leaving 1/4 inch of headspace.8
Wipe rims (if necessary), cover with prepared lids & screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.