Wash your fruits and place the red currants into a pot with water. Boil until the water is infused with the cooked red currants. Strain to separate the hot red currant water from the fruit pieces. Discard the fruit pieces. Cook the red currant water with the sugar. Cook the red currant jelly until it is set.
Pour the measured juice into a large, nonreactive pot and add an equal amount of sugar—for 2 1/2 cups of juice, add 2 1/2 cups of sugar. Bring the red currant juice and sugar to a boil over high heat, stirring constantly to dissolve the sugar. Continue to cook until the mixture reaches the gel point .
I add 1/2 cup water to the pot for every pound of red currants. Slowly bring the water/fruit mixture up to a gentle simmer, mashing the fruit as you go to encourage them to release their juices. Simmer the fruit for 1-2 minutes and then remove from the heat.
The neighbor who shares her currants (Betty), told me that her grandmother used to make currant jelly without using added pectin. She remembered years ago when grandma sent the grandkids out to pick the currants, and the kids came back in the house with bowls full of berries.