8 c  Currant juice
2 c  Sugar (or more to taste)

Combine the currant juice and sugar in a large kettle. Bring to a
boil and boil rapidly, stirring occasionally until the mixture
reaches the jelly stage, 220F. , about 30 minutes. A thermometer is
recommended.

Remove from the heat and skim off any foam. Ladle the hot jelly into
hot, sterilized half-pint jars, leaving the proper amount of head
space for the sealing method you choose. Seal.