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1. Pick over the currants carefully, removing the stems and discarding any fruit that is badly bruised or shows signs of mold.
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2. Do not discard any underripe berries; although more tart than ripe currants, they contain more pectin, the substance that causes the fruit to jell, and a few will ensure a firm jelly.
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3. Wash the currants in a colander under cold running water, then drop them into an 8- to 10-quart pot. Add the 3 cups of water and bring to a boil over high heat. Reduce the heat to moderate and cook uncovered for 30 minutes, stirring occasionally.
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4. Set a colander or a sieve with protruding handles atop a large pot. Line the colander with 4 layers of dampened cheesecloth and pour in the currants. Allow the juice to drain into the pot without disturbing it; squeezing the cheesecloth will make the jelly cloudy.
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5. When the juice has drained through completely, measure it and return it to the pot. Discard the currants. Add 1 cup of sugar for each cup of juice and bring to a boil over high heat, stirring until the sugar dissolves.
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6. Boil uncovered until the jelly reaches a temperature of 220°F (or 8°F above the boiling point of water in your locality) on a jelly, candy or deep-frying thermometer.
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7. Remove the pot from the heat and carefully skim off and discard all the surface foam with a large spoon. Ladle the jelly into hot sterilized jars or jelly glasses.
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NOTE:
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Red currant jelly is the traditional accompaniment for roast lamb and game.
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