Red Currant Jelly

Currants were once a common garden fruit, but when the bushes were suspected of being an alternate host for a disease killing White Pine, the timber industry reacted with force. Though the charges were later debunked, currants were all but eradicated, even in memory. (Dried currants in your scones are Zante grapes.) For my English Grandmother piquant red currant jelly on toast or spiraled into a jellyroll was a staple. Brother Jim is growing red currants again in Grandma's old garden, and I drove over to harvest. High in pectin, all I did was add sugar for a perfect set. A clear and tart glowing ruby jelly - nothing else like it. They're tiny and mostly seeds so the yield is low, but I share what I have.

Ingredients: red currants, cane sugar.
8 oz.