Currant Jelly

12 cups red currants, stemmed
1 1/2 cups water
1 (57 g) package fruit pectin crystals
7 cups sugar

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